Shrimp la Creole

• 2 tablespoons olive oil
• 2 cups chopped onions
• 14 cup chopped bell pepper
• 1 cup chopped fresh parsley
• 12 cup dry white wine
• 4 cups chopped fresh tomatoes or 4 cups canned tomatoes
• 1 tablespoon minced garlic
• 1 tablespoon Worcestershire sauce
• 1 cup tomato sauce
• salt
• 12 teaspoon crushed dried mint
• ground cayenne pepper or louisiana hot sauce
• 2 lbs raw peeled shrimp

1. In a large, high-walled skillet, heat the oil over medium-high heat.
2. Add the onions, bell pepper, and parsley, saute until the onions are clear.
3. Stir in the wine, tomatoes, garlic,worcestershire sauce, tomato sauce, salt, mint and pepper, then cover and cook over medium heat until the sauce comes to a boil.
4. Reduce the heat to low, cover, and simmer for 1 hour until the tomatoes fall apart.
5. Add the shrimp and continue simmering 30 minutes more, stirring occasionally.
6. Serve over cooked rice or noodles, or use as a omelette filling.

olive oil, onions, bell pepper, parsley, white wine, tomatoes, garlic, worcestershire sauce, tomato sauce, salt, mint, ground cayenne pepper, shrimp

Taken from www.food.com/recipe/shrimp-la-creole-31485 (may not work)