Finely Chopped Veggies
2 cups onions
1 1/4 cups celery
1/2 cups green bell pepper
1/4 cups yellow bell pepper
1/4 cups red bell pepper

Coarsely Chopped Veggies
1/4 cups onions
1/4 cup celery
1/4 cup yellow bell pepper
1/4 cup red bell pepper

Shrimp and Seasonings
1 and 1/2 lbs. Large Shrimp
3 tsp. Minced Garlic
1 Bay Leaf
1 1/2 tsp. Salt
1 tbsp Dried Thyme
2 tsp. Dried Basil
6 Dried and Crushed Cayenne Peppers

Putting It All Together and Other Ingredients
5 tbsp Butter
2 cup Dry White Wine
1 cup Water
1 1/2 cup Tomato Sauce
1/2 tbsp Sugar
3 c. Finely Chopped Tomatoes

Cooking Instructions

Put 1/2 cup finely chopped onions in a small bowl. Combine remaining veggies in another bowl and set aside.

Combine coarsely chopped veggies in a bowl and set aside.

Rinse and peel shrimp - refrigerate. Combine seasonings in a bowl and set aside.

Melt 2 tbs. butter in a Dutch oven over high heat. Add 1/2 C. finely chopped onions and cook until brown, stirring occasionally, 4-5 minutes. Add remaining butter and finely chopped veggies. Cook over high heat approximately 5 minutes. Stirring occasionally. Add seasonings and 1/4 C. wine and 1/4 C. water. Cook over medium heat about 6 minutes. Stirring occasionally. Add tomatoes, heat on medium-low and simmer 12 minutes, stirring occasionally. Add tomato sauce, simmer 6 minutes. Add remaining wine, water and sugar. Cover and simmer 10 minutes on med-low. Stirring occasionally. Add coarsely chopped veggies, simmer on low about 15 minutes. - Remove bay leaf. Refrigerate overnight or add shrimp the last 5 minutes of cooking time. Turn off heat and let sit covered an additional 5 minutes.

Note: Serve with pasta or rice and crusty bread.