12 each U-12 shrimp, peeled and deveined
Canola oil to coat pan
2 oz. Olive oil
1 large Vidalia onion, julienned
1 each Yellow Pepper, julienned
1 each Green Pepper, julienned
1 each Red pepper, diced
3 each, Creole tomatoes, diced
2 cloves, Garlic, peeled and minced
1 bunch scallions, chopped
1/4 tsp. Cilantro, chopped
1 oz. Parsley, chopped
1 oz. Tomato paste
1 tbsp. Sugar
Worcestershire Sauce to taste
1 Bay leaf
Stax’s seasoning to taste
1/4 tsp. Thyme
1/2 oz. Lemon juice
2 oz. White wine
2 oz. Red wine

1 oz. Whole butter

If there are no Creole tomatoes available, simply dice plum tomatoes and generously add Tabasco sauce.

In a sauté pan with half olive oil and half Canola oil, sauté the onions. Add ½ the red, yellow and green peppers, Creole tomatoes, garlic, scallions, cilantro, parsley. Simmer over low heat. Add the tomato paste and sugar. Stir to dissolve and incorporate. Add the Worcestershire sauce and continue to simmer. Add the remaining ½ peppers along with the bay leaves and thyme. Add the lemon juice and then whisk in the whole butter.

In a separate pan with the same combination of olive and Canola oils, sauté the shrimp, which have been seasoned with Stax’s seasoning. Deglace the pan with white wine.

When the shrimp are sautéed, add them to the piquant sauce and allow simmering to infuse the flavor into the shrimp.

Serve over rice or pasta.