Heat oil in a large, high-walled skillet over medium-high heat.
Add onions, bell pepper, and parsley. Sauté until onions turn translucent, about 8 minutes.
Stir in wine, tomatoes, garlic, Worcestershire sauce, tomato sauce, salt, mint, and cayenne. Cover and cook over medium heat until mixture reaches a boil. (The mint is curious here — not typically Nordic, but American Creole cooking has its own logic)
Reduce heat to low, cover, and simmer for 1 hour until tomatoes break down completely into the sauce.
Add shrimp and continue simmering for 30 minutes more, stirring occasionally. (This is longer than most would cook shrimp, but the slow braise creates a different texture)
Serve over cooked rice.
The technique reminds me of our fiskefrikadeller in tomato sauce, though the spicing is distinctly American Gulf Coast. The long simmer breaks conventional shrimp wisdom but serves the dish's purpose.
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