24 raw shrimp peeled and deveined
6 oz butter
1 cup diced tomatoes
1 cup diced red bell peppers
1 cup diced green bell peppers
1/2 cup chopped onion
3 cloves garlic minced
1 Tbsp tomato paste
1 cup white wine
1 cup heavy cream
1 pinch cayenne pepper
1 Tbsp fresh chopped parsley
1/4 cup brandy
salt and pepper to taste

In skillet sauté the onions and garlic to soften and wilt but do not
brown. Add shrimp, salt, pepper and cook and stir. Add brandy and wine
and reduce by half. Add tomato products, peppers and cream and simmer to
finish cooking. Sprinkle with fresh parsley. Serve shrimp on a platter and
serve with steamed rice and stir fried vegetables. Yield: 4 servings.
Note: chef recommends igniting the brandy for best flavor and let flame
die out then add wine and reduce by half. Aboard ship no flames or fires
may be use and everything is cooked via electric stoves.
He also keeps the bell peppers slightly firm in this dish but one may cook
them softer if desired.