Shrimp Lafayette - cooking recipe

Ingredients

1 1/4 lbs medium-sized shrimp, unpeeled
2 cups water
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 tablespoons butter, melted and divided
2 medium red bell peppers, chopped
1 large onion, chopped
1 tablespoon jalapeno pepper, seeded and chopped
4 medium tomatoes, peeled, seeded and chopped
1/4 teaspoon brown sugar
1/4 teaspoon ground red pepper
1/8 teaspoon white pepper
2 garlic cloves, minced
hot cooked linguine

Preparation

Peel shrimp, reserving the shells. Devein shrimp if desired, and set aside.
Combine the shrimp shells, 2 cups water, 1/2 tsp salt, and 1/4 tsp black pepper in a medium saucepan; bring to a boil.
Reduce heat and simmer, uncovered, for 15 minute.
Pour the stock through a strainer into a bowl and discard the shells. Set aside 1/4 cup shrimp stock for other uses, if desired.
Cook shrimp in 1 Tbs butter in a large saucepan over medium-high heat, stirring constantly, 3 min or until shrimp turn pink.
Remove shrimp from pan, set aside and keep warm.
Cook the bell pepper, onion and jalapeno in remaining 1 Tbs butter in pan over medium-high heat, stirring constantly for 5 min or until vegetables are tender.
Stir in remaining 1/2 tsp salt and 1/4 tsp ground black pepper, tomato, brown sugar, red pepper, white pepper, and garlic; cook for 5 min, stirring occasionally.
Add the reserved 1/4 cup shrimp stock and cook for 5 min, stirring occasionally.
Add the shrimp and cook until mixture is thoroughly heated, stirring occasionally.
Serve over linguine.