– 2 tablespoons olive oil – 4 plum tomato, cut into cubes or 1 doz cherry tomatoes, halved – 2 bell pepper, cut into small pieces – 3 cloves garlic, crushed – 1 cup tomato sauce – 2 pound shrimp (large, uncooked and peeled), [0.9 kg] – ½ teaspoon pepper (freshly-cracked, or ground), (or more, to taste) – 1½ teaspoon salt, (or more, to taste)
– Heat the olive oil in a skillet over low heat. Cook the tomatoes, bell pepper, and garlic stirring frequently. – Add tomato sauce and 1 cup of water. Cook over low heat until the vegetables are cooked through.
– Add the shrimp and cook until they turn bright pink. – Season with salt and pepper to taste.
– Remove from heat, and serve.