Made saltado de mariscos
This is my quick version of saltado de camarones (shrimp stir fry Peruvian style):Cut one large tomato in cubes and half an onion in stripes. Cook the onion on olive oil over medium heat for about three minutes. Throw in the tomato and cook for another five minutes. Set aside. Cook 1 pound of peeled shrimp in olive oil over med-high heat for two minutes. Turn heat to low and pour in the tomato and onion mix. In a separate pan, pour 1/2 cup of red wine, two tablespoons of low sodium soy sauce, the juice of 1/2 lemon and one teaspoon of sugar, and heat until 50% of the liquid evaporates. Finally, pour the wine sauce over the shrimp, stir and serve.
