2 green peppers, chopped
1 c. chopped onion
2 cloves garlic, minced
2 tsp. olive oil
1 tsp. brown sugar
1/4 tsp. freshly ground pepper
1/2 tsp. thyme
1/4 tsp. cayenne pepper
1 bay leaf
2 (28 oz.) tomatoes, drained, juiced and chopped
1 1/2 c. sliced mushrooms
3 tbsp. chopped parsley
1 lb. shrimp, shelled

Sauté green peppers, onions and garlic in olive oil. Add a splash of water and cook until soft. Add brown sugar, pepper, thyme, cayenne pepper and bay leaf. Stir well. Stir in tomatoes and cook over low heat for 30 minutes or until sauce is thick. Add mushrooms and cook for a few more minutes. Mix in parsley and shrimp and cook for 5 to 10 minutes or until the shellfish is cooked thoroughly. Serve immediately so shrimp won't overcook. Serve over rice.

Serves 6.