- 2 tablespoons unsalted butter
- 3 pounds large shrimp—shelled and deveined, shells reserved
- 1 chopped sweet onion
- 2 cups finely diced sweet onion
- Kosher salt
- Freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 1 green bell pepper, finely diced
- 3 tablespoons minced garlic
- 1/3 cup dry white wine
- Two 15-ounce cans tomato sauce
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon cayenne pepper
- Steamed white rice, for serving
- In a saucepan, melt the butter. Add the shrimp shells and cook over moderate heat, stirring, until pink, 3 minutes. Add the 1 chopped onion and cook until softened, 3 minutes. Add 5 cups of water and bring to a boil. Simmer over moderately low heat until the stock is reduced to 2 cups, 40 minutes. Strain the shrimp stock through a fine sieve.
- Season the shrimp lightly with salt and pepper. In a very large, deep skillet, heat 2 tablespoons of the olive oil until shimmering. Add half of the shrimp and cook over moderately high heat, turning once, until lightly browned, about 2 minutes. Transfer to a plate and repeat with the remaining shrimp.
- In the same skillet, heat the remaining 1 tablespoon of oil. Add the green pepper, garlic and the 2 cups of diced onion and cook over moderately low heat, stirring, until softened, 8 minutes. Add the wine and simmer for 2 minutes. Stir in the shrimp stock, tomato sauce, Worcestershire and cayenne and bring to a boil. Simmer over moderate heat, stirring often, until the sauce has reduced by half, 15 minutes. Season with salt and pepper.
- Add the shrimp to the sauce and simmer over moderately low heat until the shrimp are just cooked through, about 5 minutes. Serve over steamed rice.
Zesty Sauvignon Blanc goes well with the brightness of tomatoes.