Cook on Medium heat, stirring occasionally until onions become fairly soft & translucent
2 Roasted Red Peppers (pureed in food processor, slightly chunky)
1 1/2 TB Tomato Sauce
1/2 Cup Vegetable Broth
1 Teaspoon Dried Marjoram
1/2 Teaspoon Mrs. Dash Original
Fresh Black Pepper
Chili Powder & Red Chili Flakes (add more or less based on your desired level of heat)
Stir & Simmer on Low Heat for about 10 minutes
Add 3/4 lb of Large (31-40 count) Peeled & De-veined Shrimp (about 20-22 shrimp)
Cover & Simmer for about 6-8 minutes on low heat, or until shrimp are cooked through.
Sprinkle with Fresh Parsley
I usually leave the tails on my shrimp, but decided to remove them before cooking so this meal would be easier to eat and enjoy the flavor of the spicy sauce.