CAMARONES A LA DIABLA

Steps:

• Cook the peppers in a small amount of water and grind them in a blender with the tomatoes and whole garlic clove. Strain and set aside.
• In a large skillet heat the butter and oil and sauté the minced garlic and onion until the onion is translucent.
• Add the shrimp and cook until they turn bright pink, then add the consommé and Worcestershire, salt and pepper to taste.
• 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.
• Sauté the chili strips in the oil for a few minutes, remove and drain, then use as a garnish.