Maria Canals-Barrera's Camarones Enchilados

Ingredients:

• 2 lbs of shrimp (peeled and de-veined, I also take off the tail. It gets in the way of the eating.)
• ½ cup oil
• 1 onion
• 3 garlic cloves (these are called teeth, dientes in Spanish)
• 1 large green pepper
• ½ cup parsley (one little bunch [this is a direct translation, honest])
• 1 can of tomato sauce (I assume this to be 8 oz.)
• 1 can of pimentos (not spicy and not fire roasted)
• ½ cup of tomato ketchup (this is the secret to this dish, trust me!)
• ½ cup dry white cooking wine
• 1 teaspoon of vinegar
• 1 bay leaf
• 1 ½ teaspoons of salt
• 1 teaspoon of ground pepper
• 1 teaspoon of Worcestershire sauce
• 1 teaspoon of hot sauce

Equipment:

• 1 large stockpot
• food processor