First cook some rice.
Melt 2 tbsp butter in a pan. Add 1/4th cup chopped onions, stir, cover with a lid.
Then add 1/2 chopped green bell pepper, 1 can of 14 ounce tomatoes and 1 tsp green capers. Add 1/3 tsp salt, pinch of canyene pepper and 1 tsp sugar.
Add hot suace to taste.
Cook the shrimps until they are are pink.
Transfer the shrimps to the pan of tomato and onion mixture.
Serve it over rice with some bread.