2 lbs. peeled and deveined shrimp
6 pcz. Roma tomatoes (diced)
1 piece white onion (sliced)
1 piece green poblano chile or 2 Anaheim (fresh diced)
1 clove garlic
3 tablespoons olive oil
1/4 tablespoon oregano
1 pinch cumin
salt and black pepper, to taste

Heat oil, add onion and garlic. Sauté over medium heat for a minute. Add tomatoes, chilies and spices; cover and bring to a simmer until the tomatoes are juicy (five minutes). Add the shrimp, uncover, bring to a boil and reduce sauce until shrimp is pink and fully cooked.

Serve over Mexican rice, garnish with cilantro and green onions, serve with warm tortillas, making your own taco (one at time).

Submitted by: Carlos Vizcaino