Shrimp Diavolo

• 2 tbsp olive oil
• 1 onion, chopped
• 1 red bell pepper, seeded and sliced
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 1 cup canned crushed tomatoes
• 1/2 tsp crushed hot red pepper, or more to taste
• 1 lb (450g) large shrimp, peeled and deveined
• 2 tsp Worcestershire sauce

1. Heat the oil in a large frying pan over medium heat.
2. Add the onion and cook about 5 minutes, until beginning to turn golden.
3. Add the red pepper and cook for 5 minutes more, until softened.
4. Stir in the garlic and cook for 1 minute, or until fragrant.
5. Stir in the wine and boil about 2 minutes until reduced by half.
6. Stir in the tomatoes and bring to a boil.
7. Reduce the heat to medium-low and simmer about 5 minutes, or until slightly reduced.
8. Season with crushed hot pepper.
9. Stir in the shrimp and cook about 3 minutes, or until they turn opaque.
10. Stir in Worcestershire sauce and serve immediately.
11. Good with steamed rice.
12. Variation
13. Shrimp a la Basquaise
14. Dice the red pepper and add 1 diced green pepper.
15. Cook as above, omitting the Worcestershire sauce.

olive oil, onion, red bell pepper, garlic, white wine, tomatoes, hot red pepper, shrimp, worcestershire sauce

Taken from www.cookstr.com/recipes/shrimp-diavolo (may not work)