1 tsp. salt
1 lg. onion, chopped
1 tbsp. crushed hot red pepper
1 tbsp. fresh chopped parsley
2 tbsp. cognac
3 tbsp. olive oil
3 lbs. shrimp, shelled & deveined (save the shells)
2 cloves garlic
1 tsp. oregano
2 tsp. cornstarch
1/2 c. white wine
1/4 c. tomato puree
1 c. shrimp broth

Cook reserved shells in water to make broth. Brown onion, garlic and red peppers in olive oil; add tomato puree and cook over very low heat, 1 minute. Add oregano and wine and simmer for another minute. Add cornstarch and shrimp and cook for 2 minutes, then add salt, parsley and cognac. Serve with rice or linguini.