|Canned italian tomatoes||2 Cup (32 tbs)|
|Onions||5 , sliced|
|Parsley||1 Teaspoon, chopped|
|Olive oil||1⁄2 Cup (8 tbs)|
Cook shrimp with shells in water to cover for 10 minutes or until tender.
Drain, reserving 1 cup of the broth.
Shell and de vein shrimp.
Saute onions in olive oil.
Add tomatoes, chopped parsley, and 1 cup shrimp broth and simmer for 20 minutes.