It has finally turned cold in South Carolina and I was looking for something hot and spicy to eat. I found the perfect showcase for South Carolina Shrimp on About.com's Latin Caribbean Food site. If you happen to spill a bit on your shirt, just follow these links to remove the stains.
Quick Shrimp and Tomato Stew
In a soup pot, heat the olive oil. Add the sofrito, bay leaves, olives and ham. Saute over medium heat for 2 to 3 minutes. Add the sazón, tomato sauce, and stewed tomatoes. Bring to a boil and them immediately reduce heat and simmer for about 5 minutes. Add the shrimp and cook until it just turns pink - about 5 minutes. Add the salt and pepper to taste and allow to simmer for 1 more minute. Serve hot. Serves 4.