Yield: 16 servings 1 ½ cups olive oil 12 cloves garlic, finely chopped 4 large sweet onions, finely chopped 6 cups tomato, chopped 1 /4 cup tomato paste 4 bay leaves 2 cups dry sherry 2 cups pimentos,finely chopped 1 /4 cup Worcestershire sauce to taste kosher salt to taste ground black pepper 4 tsps.hot chili pepper of choice, minced 4 limes,juiced 4 lbs.shrimp, peeled and deveined as needed steamed white rice as needed cilantro, for garnish Heat oil and saute garlic and onions until ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.