Smothered Shrimp

Boil the shrimp for 10 minutes in 1 gallon of water. Rinse with cold water. Remove the shell and use a fork tine to remove the back vein.

Peel and mince the onion and garlic. Chop the tomatoes into 1/4-inch pieces, reserving the juice from the green tomatoes. Remove the stem and seeds from the jalapenos and mince.

Heat the olive oil in a medium-sized frying pan. Add the onion, garlic, and jalapenos. Saute on medium heat until the onions are limp but not brown.

Add the red and green tomatoes, including the juice from the green tomatoes. Continue cooking at medium heat, stirring constantly, for 15 minutes. Stir in the cooking sherry.

Preheat oven to 300 degrees F.

Arrange the shrimp in a large baking pan. Pour the sauce over the shrimp. Place the pan in the oven for 15 minutes.