Peel the shrimp and place the shells in a pot of water with a bouillon cube. Bring to a boil to make a stock.

In a skillet, heat the oil, then add the chopped onion and cook until softened. Add a chopped garlic clove and cook until fragrant, then add the peppers and tomato juice.

If you want a thicker sauce, add the tomato paste and spices. Let the mixture simmer, then add the peeled shrimp, 1/2 cup of shrimp stock, and the vinegar. Let it all come to a boil.