Cuban Shrimp
1 tablespoon extra virgin olive oil, 1/2 cup finely chopped onion, 1/2 cup finely chopped green bell pepper, 1 tablespoon minced garlic, I 1/2 teaspoons ground cumin, 1/2 teaspoon paprika, I (28-ounce) can whom peeled tomatoes, drained, I teaspoon dried oregano, I 1/4 pound jumbo shrimp, peeled, Salt and pepper to taste, 2 tablespoons minced flat-leaf parsley.
Heat oil over medium heat. Add onion, green pepper, garlic, cumin, and paprika. Simmer until soft, 2-3 minutes. Stir in tomatoes and oregano. Use potato masher to break up tomatoes.
Cook about 20 minutes, until sauce thickens and most liquid has evaporated. Add shrimp, cook, turning in sauce, for 5-6 minutes, until shrimp are curled, bright pink and opaque.
Season generously with salt and pepper. Remove from heat and garnish with parsley.
Serve immediately.