Created by Sue on February 19, 2013
Step 1: Saute onions bell pepper and parsley in oil until the onions become translucent.
Step 2: Stir in the wine, tomatoes, garlic, Worcestershire sauce, mint, salt and pepper, bringing to a boil. Reduce heat, cover and simmer for about an hour over low heat or until the tomatoes break down into sauce. Since it simmers for such a long time, you'll want to keep an eye on it so it doesn't cook out all the liquid, which is a common problem if the heat is too high or if the pan lid vents steam.
Step 3: Add the shrimp and cook until the shrimp become opaque and not quite "tightly" curled, a few minutes more.
Step 4: Serve with hot cooked rice, cooked noodles, or as an omelet filling.