|Onion||1 , chopped|
|Green peppers||2 , chopped|
|Chopped jalapeno pepper||1 Tablespoon|
|Tomatoes||4 , peeled, seeded and chopped|
|Garlic||2 Clove (10 gm), blanched, peeled and chopped|
|Cayenne pepper||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Pepper white||1⁄4 Teaspoon|
|Brown sugar||1⁄4 Teaspoon|
|Shrimp stock||1⁄4 Cup (4 tbs)|
|Fresh shrimp||1 1⁄4 Pound, peeled and deveined|
|Shrimp stock||1⁄2 Cup (8 tbs)|
|Water||2 Cup (32 tbs)|
|Shrimp shells||1⁄2 Cup (8 tbs)|
Heat half of butter in cast iron pan over medium heat. Add onion and both peppers. Cook 10 minutes over low heat, stirring occasionally.
Add tomatoes, garlic, spices and brown sugar. Mix well and cook 10 minutes over low heat.
Incorporate shrimp stock and continue cooking 10 minutes, stirring occasionally. Remove from heat and set aside.
Heat remaining butter in frying pan over medium heat. Add shrimp and cook 3 to 4 minutes. Mix once during cooking.
Add shrimp to tomato mixture, mix and let simmer 2 minutes over low heat. Serve over hot pasta.
Pour water into saucepan. Add shells from shrimp and season. Boil 15 minutes. Strain liquid.
Serving size: Complete recipe
Calories 1185 Calories from Fat 332
% Daily Value*
Total Fat 39 g59.7%
Saturated Fat 18.1 g90.4%
Trans Fat 0 g
Cholesterol 928 mg309.3%
Sodium 1544.5 mg64.4%
Total Carbohydrates 59 g19.7%
Dietary Fiber 15 g59.9%
Sugars 28 g
Protein 151 g301.3%
Vitamin A 152.7% Vitamin C 561%
Calcium 44.8% Iron 95.8%
*Based on a 2000 Calorie diet