Picante de Camerones (Shrimp in Picante Sauce)

• 1/2 cup olive oil
• 1 pound peeled shrimp
• 1 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup sliced onions
• 2 cloves garlic, minced
• 3 teaspoons red aji paste
• 2 Poblano chiles, stemmed, seeded and cut into strips
• 1 1/2 cups chopped canned tomato, seeds and juice removed
• 1 teaspoon sugar
• Juice of 1 lime

1. Heat the oil in a large saucepan over moderate heat.
2. Saute the shrimp with salt and pepper until just cooked, 3-4 minutes.
3. Add the onion and cook 5-7 minutes until golden.
4. Add the garlic, aji and poblano and cook until tender, stirring occasionally, 5-7 minutes.
5. Add tomatoes and sugar and continue cooking for 5 minutes, stirring occasionally.
6. Add the shrimp and lime juice.
7. Serve garnished with Garlic Chips on top of Arroz Graneado.

olive oil, shrimp, coarse salt, freshly ground black pepper, onions, garlic, red aji paste, chiles, tomato, sugar, lime

Taken from www.foodnetwork.com/recipes/picante-de-camerones-shrimp-in-picante-sauce-recipe.html (may not work)