Shrimp Lafayette

Directions

1. 1
   Peel shrimp, reserving the shells. Devein shrimp if desired, and set aside.
2. 2
   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.
3. 3
   Reduce heat and simmer, uncovered, for 15 minute.
4. 4
   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.
5. 5
   Cook shrimp in 1 Tbs butter in a large saucepan over medium-high heat, stirring constantly, 3 min or until shrimp turn pink.
6. 6
   Remove shrimp from pan, set aside and keep warm.
7. 7
   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.
8. 8
   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.
9. 9
   Add the reserved 1/4 cup shrimp stock and cook for 5 min, stirring occasionally.
10. 10
    Add the shrimp and cook until mixture is thoroughly heated, stirring occasionally.
11. 11
    Serve over linguine.