by Dolores M. Wiarco (my mother)
1 bell pepper deseeded and thinly sliced
½ onion thinly sliced, then halved
2 tablespoons olive oil
2 tablespoons butter
2 pounds fresh shrimp peeled and cleaned
1 large tomato diced
2 jalapeños destemmed, deveined, and thinly sliced
Salt (to taste)
Pepper (to taste)
- Sauté bell pepper and onion in oil and butter on medium heat. Move frequently to avoid burning.
- Once onion becomes translucent, add shrimp, tomato, and jalapeños. Season with salt and pepper and mix well.
- Add just enough water to cover ingredients. Raise heat to high and bring to a boil, then lower to lowest setting and simmer for 20 minutes.
- Serve over rice.