• 1lb of de-veined shrimp. Keep the shell together • 1 Cup of white rice • 796 mL (1 can) crushed tomatoes • 1 large onion • 1.5 bottle of beer • 29mL (2 tbsp) of heated pimento • 59mL (4 tbsp) of extra virgin olive oil
Preparation
Place extra virgin olive oil into a deep pot with 1 onion, chopped into small pieces and sautes for 3 minutes.
Add tomatoes, shrimp, beer, pimento sauce, salt and pepper to taste, and let simmer on low for 1 hour.
Tip: While waiting, sit back and have a sip of that unused beer.
After one hour the tomatoes should be soft, this means it is ready. Serve in a bowl as shrimp soup or remove the shrimp and serve on a platter with pieces of sliced baguette. Garnish with fresh chopped parsley
Tip: Allowing this dish to settle in the refrigerator and than reheated the next day will make the shrimp juicier and add additional flavour to the broth.
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