Camarones Enchilados

Camarones Enchilados (Ca-ma-rone-es En-chee-la-dos)
Shrimp Creole

1 bag of uncooked Shrimp
1 small green pepper chopped
1 small onion chopped
3 cloves of garlic minced
2 bay leaves
1 8oz can of tomato sauce
½ teaspoon of sugar
1 cup of white wine (I drink Riesling so that’s what I used)
½ teaspoon of Kosher Salt
1 packet of Sazon Goya with Culantro and Achiote ( I don't have a substitute for this it's sort of a paprika mix with culantro and achiote)

1 lime
2 tablespoons of extra virgin olive oil

Hot sauce to taste

Peel shrimp and divine, if you can get them peeled and divined then you’re ahead of the game.

In a sauté pan over medium heat pour olive oil, garlic, green peppers and onions sauté until the onions and green peppers are soft and the onions are almost translucent
Add paprika, tomato sauce, bay leaves, salt, pepper and sugar and wine.
Simmer and reduce the heat.

Make the rice; once the rice is ready you can add the shrimp to the saute pan, it really doesn’t take long to cook shrimp and if they get over cooked they are tough and chewy.

Let them cook until they just turned pink, turn off heat and cover let them cook for about 5 more minutes. Squeeze the lime over the shrimp mixture before serving.