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1 1/4 lbs medium-sized Shrimp, unpeeled
2 cups Water
1 teaspoon Salt, divided
1/2 teaspoon Black Pepper, divided
2 Tablespoons Butter, melted and divided
2 medium Red Bell Peppers, chopped
1 large
Onion, chopped
1 Tablespoon Jalapeno Peppers, seeded and chopped
4 medium Tomatoes, peeled, seeded and chopped
1/4
teaspoon Brown Sugar
1/4 teaspoon ground Red Pepper
1/8 teaspoon White Pepper
2 Garlic Cloves, minced
Hot cooked
Linguine
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Peel shrimp, reserving the shells. Devein shrimp if desired, and set aside. Combine the shrimp shells, 2 cups
water, 1/2 tsp salt, and 1/4 tsp black pepper in a medium saucepan; bring to a boil. Reduce heat and simmer, uncovered, for
15 minute. Pour the stock through a strainer into a bowl and discard the shells. Set aside 1/4 cup shrimp stock for other
uses, if desired. Cook shrimp in 1 Tablespoon butter in a large saucepan over medium-high heat, stirring constantly, 3 min or
until shrimp turn pink. Remove shrimp from pan, set aside and keep warm. Cook the bell pepper, onion and jalapeno in
remaining 1 Tbs butter in pan over medium-high heat, stirring constantly for 5 min or until vegetables are tender. Stir in
remaining 1/2 tsp salt and 1/4 tsp ground black pepper, tomato, brown sugar, red pepper, white pepper, and garlic; cook for 5
min, stirring occasionally. Add the reserved 1/4 cup shrimp stock and cook for 5 min, stirring occasionally. Add the shrimp
and cook until mixture is thoroughly heated, stirring occasionally. Serve over linguine.
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