| 1. |
Cook the peppers in a small amount of water and grind them in a blender with the tomatoes and one whole garlic clove. Strain and set aside. |
| 2. |
In a large skillet heat the butter and oil and sauté the minced garlic and onion until the onion is translucent. |
| 3. |
Add the shrimp and cook until they turn bright pink, then add the consommé and Worcestershire, salt and pepper to taste. |
| 4. |
Add the sauce (and the catsup now if you choose), cover and simmer for a few minutes, then add the white wine and allow to simmer a few minutes more. |
| 5. |
Sauté the chili strips in the oil for a few minutes, remove and drain, then use as a garnish. |
