Gather ingredients before starting the recipe.
Peel 20 large shrimp and remove shells and leave the tails, set shrimp and shells aside.
Heat 1-2 tbsp olive oil in a medium skillet over medium high heat for 1-2 minutes.
Add 2 whole shallots, chopped and shrimp shells. Sauté, stirring often, until the shrimp shells turn pink and the shallots are translucent about 5 minutes.
Add 4 cloves grated garlic, stir and sauté for another minute or until the garlic becomes fragrant. Add 1 whole green bell pepper, chopped and 8-10 whole cherry or grape tomatoes, chopped and sauté until soft, about 4-5 minutes.
Add 1 tsp ground black pepper, 1 tbsp fresh lemon juice, 1/2 cup Worcestershire sauce, 1 tsp dried thyme, 1 tsp dried oregano flakes, 2 tsp Cajun Spice Mix, 1 tsp chili powder, 1 tsp cuminand 1 pinch sugar and stir to combine. Add 1/2 cup white wine1 cup chicken or shrimp stock. Bring to a boil, reduce heat to a simmer and cook for about 15 minutes.
Strain the sauce, pushing the solids through a fine sieve, then transfer the sauce to a wide sauce pan that will fit all the shrimp.
Bring sauce to a boil and let it roll for 2 or 3 minutes, add shrimp and cook for 2-3 minutes, or until the shrimps turn pink. Remove shrimp from pan and set aside.
Stir in 1 tbsp corn starch dissolved in 2-3 tbsp water to the sauce. You ultimately want the sauce to be thick enough to barely leave a trail but not too thick. Add 2-3 tbsp chilled unsalted butter, one tablespoon at a time and swirl until melted.
Add in 1/2 cup heavy cream and stir until combined. Return the shrimp to the pan and heat for 2-3 minutes until the shrimp and the sauce has been warmed through.
Garnish with 3 tbsp parsley chopped.
