In a skillet over medium heat, cook onion, peppers and mushrooms in hot oil for 2 minutes. Add tomatoes and garlic and cook 5 minutes. Add tomato paste and season to taste. Add shrimp and cook 4 minutes on low heat (keep to a simmer). Sprinkle with chopped parsley and serve.

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2 Tbsp. (30 mL) extra virgin olive oil 2 Tbsp. (30 mL) minced onion 2 Tbsp. (30 mL) thinly sliced red peppers 1/4 cup (60 mL) thinly sliced green peppers 4 mushrooms, sliced thin 7 oz (200 g) canned crushed tomatoes, drained 1 garlic clove, chopped 1 Tbsp. (15 mL) tomato paste To taste salt and pepper 1 tsp. (5 mL) crushed chilies 9 oz (250 g) cooked deveined tail-on tiger shrimps, 26-30 1 tsp. (5 mL) chopped parsley