Shrimp in Cuban Sofrito Sauce

Camarones Enchilados..Delicious. Thank you Hispanic Kitchen

1 lb. large shrimp, peeled and deveined
1 can (15 ozs.) tomato sauce
¼ teaspoon salt
¼ teaspoon dried oregano
Pinch of cumin powder
¼ cup olive oil
½ large white onion, cut into small cubes
2 cloves garlic, chopped
½ green bell pepper, with center and seeds removed, and cut in small chunks
¼ cup white cooking wine (vino seco)

• In a small bowl, mix the tomato sauce, salt, oregano and cumin.
• Heat the olive oil in a saute plan on medium high, long enough to smell the oil's aroma.
• Add the onions and saute for 1-2 minutes. 
• Add the garlic and green bell pepper. 
• Stir for 1 to 2 more minutes, or until the onions become translucent.
• Add the dry cooking wine to the sofrito, gently stirring the mixture.  
• Pour the tomato sauce into the mixture cooking in the saute pan 
• Bring to a boil and then lowering the heat to medium low. 
• After a few minutes, lower heat to low and allow the sauce to cook for 15 minutes.
• Add the shrimp and cook them in the sauce for 5 to 6 minutes. 
• Halfway through the shrimp's cooking time (about 3 minutes), flip them over with some tongs to cook evenly.   
• Serve into portions with abundant sauce. 
• Accompany with white rice.