From http://inthekitchenwithkath.com
(Adapted from the recipe in The Tabasco Cookbook which was attributed to food writer, Fred Ferretti)
Serves 3 - 4
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
1. 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.
2. Combine 1 tablespoon of the shrimp stock, the Tabasco sauce, ketchup, salt, honey and black pepper in a small bowl and set aside.
3. 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.
4. 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.
5. 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.)
6. Add the wine (or an additional tablespoon of shrimp stock) and the peppers and cook about 30 seconds.
7. Add the Tabasco mixture; stir and heat for a few seconds.
8. Serve over rice.