Ingredients
- 1 pound shrimp, peeled and shells reserved
- ½ cup water
- 2 teaspoons Tabasco sauce
- 1 tablespoon ketchup
- 1 teaspoon salt
- 1½ teaspoons honey
- A grind or two of black pepper
- 3 tablespoons olive oil
- ½ large red pepper, cut into 1/2-inch pieces
- ½ large yellow pepper, cut into 1/2-inch pieces
- 4 cloves garlic, minced
- ½ cup diced onion
- 1 tablespoon wine (or shrimp stock)
- Hot cooked rice for serving
Directions
- Put the shrimp shells and ½ cup water in a small pan and boil for 10 minutes. Remove the shells and reserve the stock. You should have 2 – 3 tablespoons.
- Combine 1 tablespoon of the shrimp stock, the Tabasco sauce, ketchup, salt, honey and black pepper in a small bowl and set aside.
- Heat about 2 tablespoons olive oil over medium-high heat in a large skillet. Add the red and yellow peppers and cook, stirring, for about 1 minute. Remove the peppers from the skillet.
- Add another tablespoon of oil along with the onions. Cook, stirring occasionally, for about 4 minutes. Add the garlic. Stir and cook for about 30 seconds.
- Add the shrimp and cook for a minute or two until the shrimp are about done. (Timing will depend on the size of the shrimp.)
- Add the wine (or an additional tablespoon of shrimp stock) and the peppers and cook about 30 seconds.
- Add the Tabasco mixture; stir and heat for a few seconds.
- Serve over rice.
