This is a family recipe that I wanted to post here for a long time, but it is so tasty that I usually never have a chance to photograph it. Here we go
1 or 2 lb raw, peeled shrimp (use 2 lb if you are having company)
1 onion, finely chopped
4-5 cloves of garlic, finely chopped
3 tbsp olive oil
2 green pepper, chopped
2 red peppers, chopped
sliced white mushroom (use as much as you want)
3-4 tomatoes, diced (if you will use canned diced tomato, put it in a blender)
4 bay leaves
1/2 bunch parsley, finely chopped
1 -2 cups of grated mozzarella cheese
salt and pepper
optional: crushed red pepper flakes
-Heat oil in a broad pot. Cook onion and garlic until soft.
-Add peppers. Stir for 2 minutes.
-Add mushroom. Cook until almost soft.
-Stir in tomato. If the tomatoes you are using are not very juicy, add some water to barely cover the vegetables and mushroom.
-Cover and cook for 5-8 minutes until tomato is cooked.
-Stir in shrimps. Cover and cook for 5-6 minutes. Not more!
-Divide it into individual panggangan safe soup bowls or souffle dishes, or put the whole stew in a big one. Bake at 350F for 15-20 minutes.
-After 20 minutes cover each with grated mozzarella and bake until golden brown.
-Serve with white rice.