Camarones Enchilados - Cuban Shrimp

Let's talk for a sec about Cuban food, a cusine I never expereinced before meeting Weston (who, as you know, is half Cuban).  In college, I think I only met Weston's parents all of about 4 times.  Why? Because they were all the way over in Maryland (Weston's home state).  I really only ate Cuban food the few times we visited Baltimore to see his family.  Until he got his own apartment and we were able to cook together.  The first labor intensive dish we made together was Cuban Hash - I need to get that recipe so I can make it again for you.  But today we're going to talk about Camarones Enchilados - a yummy shrimp recipe which is super easy to make.

What You Need:

1 bag shrimp (I think that's about 1 pound)
1 large onion, finely chopped
1 green bell pepper, chopped
3 garlic cloves
1/2 cups fresh parsley
8 oz can tomato sauce
1 jar pimentos, chopped
1/2 cup ketchup
1/3 cup salsa
1/2 cup cooking sherry
1 Tbs apple cider vinegar
1 Tbs Worcestershire sauce
1 bay leaf
pinch salt and pepper

What You Do:

Saute the onion, green pepper, and garlic in olive oil.  Add the rest of the ingredients and simmer for 25-30 minutes over medium low heat.  Add the shrimp towards the end.  If the shrimp you're using is raw, cook till it turns pink.  If you used cooked shrimp, you can just throw it in until it's warmed through.  I actually used cooked because I was curious if it would change anything - it didn't.

Serve this over fluffy rice!