Shrimp in Zippy Tomato Sauce

• 6 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 stalk celery, finely chopped
• 1 small red bell pepper, seeded & chopped
• 12 cup red wine vinegar
• 1 (14 ounce) can plum tomatoes, chopped with their juice
• salt & freshly ground black pepper
• 2 lbs shrimp, peeled & deveined
• 2 -3 garlic cloves, finely chopped
• 3 tablespoons finely chopped fresh parsley or 2 teaspoons dried parsley
• 1 piece dried chili, chopped

1. In a heavy saucepan, heat half of the oil.
2. Add the onion, and cook over low heat until soft.
3. Stir in the celery and chopped bell pepper, and cook for 5 minutes more.
4. Raise the heat to medium high, and add the red wine vinegar and tomatoes.
5. Season with salt and pepper.
6. Bring to a boil and cook for about 5 minutes.
7. Lower the heat, cover the pan and simmer until the veggies are soft, about 30 minutes.
8. Puree the sauce through a food mill or a food processor.
9. Push pureed sauce through a sieve with a spatula.
10. Set aside.
11. Heat the remaining oil in a clean heavy saucepan.
12. Stir in the garlic, parsley and chili, if using.
13. Cook over moderate heat, stirring constantly, until the garlic is golden.
14. Do not let it brown.
15. Add the tomato sauce and bring to a boil.
16. Taste for seasoning.
17. Stir in the shrimp.
18. Bring the sauce back to a boil.
19. Reduce heat slightly and simmer until the shrimp are pink and firm, 4-6 minutes, depending on their size.
20. Remove from the heat and serve.

olive oil, onion, celery, red bell pepper, red wine vinegar, tomatoes, salt, shrimp, garlic, fresh parsley, dried chili

Taken from www.food.com/recipe/shrimp-in-zippy-tomato-sauce-366829 (may not work)