1/2 pound fresh shrimp, peeled, deveined and washed
1/2 teaspoon sugar
1 bay leaf
1 small piece of bell pepper, cut fine
1/8 teaspoon sweet basil
1 – 1/2 cups water
1 – 1/2 tablespoons cooking oil
1 small piece of bayleaf
1 small onion, chopped
1/8 teaspoon red pepper
1 clove garlic, mashed
1/2 teaspoon cornstarch
1 cup whole tomatoes, fresh or canned
A small amount of green onion
1/2 cup tomato sauce
Liquid from boiled shrimp
In a stew pan, add water, salt, bay leaf, lemon and shrimp. Cook over medium heat. When
water comes to a boil, cover and cook 5 minutes. Drain and reserve liquid.
Saute onion and garlic in oil until tender. Add tomatoes, shrimp broth, sugar, and bell
pepper, reduce heat and simmer 15 minutes. Add sweet basil, nutmeg, red pepper and salt
to taste. Cook a few minutes more.
Make a paste with corn starch and 2 tablespoons water. Stir it into the sauce; stir and cook
until it thickens. When ready to serve, add the boiled shrimp, parsley and green onion.