|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.