Cooked shrimp make a quick meal that is low in fat. Often the most simple preparation is the tastiest.
Heat the olive oil in a large frying pan, then add the chopped onion. Cook the onion until slightly golden.
Stir in the pepper slices and cook for a further 5 minutes or until softened. Add the garlic and cook for a further minute.
Pour in the wine and bring to a boil. Turn down the temperature and simmer for a few minutes until the mixture is reduced.
Add the crushed tomatoes and keep on simmering for a further 5 minutes.
Stir in the hot red pepper. Add the shrimp and cook mixture for about 3-4 minutes or until the shrimp turn opaque.
Mix in the Worcestershire and serve immediately.
A bowl of rice makes an ideal side dish.
1 lb shrimp will feed 3-4 if weighted already peeled and deveined, and only 2 if weighted with shells.
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