1/2 c. olive oil
2 cloves garlic
1 sm. Spanish onion
1 green pepper
1 lb. peeled and deveined shrimp
Parsley
1/4 c. whole tomatoes
Pinch saffron
1 tbsp. salt
2 c. seafood broth or water
1 c. rice
1 sm. can peas
1 sm. can pimento

Heat olive oil, saute garlic, onion and green pepper, when half done add raw shrimp. When shrimp turn pink, add tomatoes, saffron, salt and water. When mixture starts to boil, add rice. Bake in oven at 350 degrees for about 30 to 40 minutes. (Check rice to see if done.) Garnish with peas, pimento and parsley.