Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Medium Shrimp, Shelled And Deveined, Shells Reserved |
| ½ cup | Water |
| 2 teaspoons | Tabasco Pepper Sauce |
| 1 tablespoon | Catsup |
| 1 teaspoon | Salt |
| 1½ teaspoon | Sugar |
| pinch | White Pepper |
| 4 tablespoons | Olive Oil |
| 1 small | Green Pepper, Cut Into 1/2-Inch Cubes |
| 1 small | Red Pepper, Cut Into 1/2-Inch Cubes |
| 4 | Minced Garlic Cloves |
| ½ cup | Diced Onion |
| 1 tablespoon | White Wine |
Fred Ferretti, who writes a regular column in Gourmet magazine, is rumored to carry a flask of Tabasco sauce on his hip. He insists this is an exaggeration, but he has been known to shake droplets of the pepper sauce even on dim sum. Here's his recipe for shrimp with a real kick.
====================================================================== In a small saucepan, combine the shrimp shells with the water and boil for 10 minutes. Remove the shells and reserve the stock. In a small bowl, combine 1 tablespoon of the shrimp stock with the Tabasco sauce, catsup, salt and sugar; set aside. Heat 1-½ tablespoons of oil, add the bell peppers and saute for 1 minute, then remove the peppers and set aside. Wipe the pan clean and add the remaining 2-½ tablespoons oil and the garlic and onion. Cook over high heat for about 4 minutes, or until the onion is softened and translucent. Stir in the shrimp and cook for 1 minute. Add the wine and mix well. The shrimp should begin to curl. Add the reserved peppers and stir, cooking for about 30 seconds. Stir the Tabasco sauce mixture and pour it into the skillet, mixing all ingredients thoroughly. Remove the pan from the heat and transfer the shrimp with the sauce to a warmed serving dish. Serve immediately with cooked rice.
From: The Tabasco Cookbook.
Submitted By FRED TOWNER On 10-16-94