4 servings

1/2 cup olive oil
1 large onion, sliced
1 large green pepper, sliced
6 garlic cloves,  chopped
2 roasted jarred red peppers, lightly chopped
15 oz can plain tomato sauce
1 cup dry white wine
1 bay leaf
Salt
Red pepper flakes
2 pounds shelled and deveined shrimp
¼ cup chopped parsley
lime wedges
rice as an accompaniment

In a medium Dutch oven heat the olive oil over medium high heat. Add the onion, green pepper and garlic. Sauté until the onion and peppers are tender, about 5 to 6 minutes

Add the roasted jarred peppers, tomato sauce, wine, bay leaf, a pinch of salt and pepper flakes. Bring to a boil, turn down to a simmer and cook for 15 minutes.

Just before serving add the shrimp and cook just until cooked through, no more than 5 minutes. Garnish with the chopped parsley and lime wedges

Serve with white rice.