Tomato Stew

Tomato Stew with Shrimp
Serves 4

3 tbsp olive oil
1 red onion, diced
4 cloves garlic, roughly chopped
16 oz can pureed tomatoes
1 cup collard greens, sliced in ribbons
1 red and 1 green bell pepper, diced
1/2 tsp red chili flakes
1 tsp basil
1.5 tsp oregano
1 tbsp sugar
1 tsp pepper
1 tsp salt (or to taste)
5 frozen pre-cooked shrimp per person
Cilantro, fresh basil, parmesan, or mozzarella to top

1. Prep onion and garlic as directed.
2. Heat a pot over medium heat with the olive oil. When hot, add onion and garlic. Sautee until onion is translucent.
3. Pour in tomatoes and reduce heat to medium low. Then prep other ingredients while tomato puree begins to reduce.
4. Add all other vegetables and seasonings. Cover and simmer for 20 min. (In the meantime, you can make some pasta or rice to serve your stew with).
5. Add the shrimp and stir into stew. Cook for an additional 5 minutes.
6. Serve immediately.

Tips:

• Shrimp does not need to cook long. Shrimp should be added for the portion meant too be eaten today and not saved for tomorrow!
• Cut acidity by adding more sugar or olive oil.
• Would be great with a spicy sausage rather than shrimp, which should be cooked at the beginning with the onion.