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Shrimps, Creole

Heat in a saucepan a tablespoon oil, add one finely minced green pepper and one small minced white onion; lightly brown for ten minutes, stirring once in a while. Mix in one teaspoon flour, adding two peeled crushed red tomatoes and a half bean crushed garlic. Season with half teaspoon salt and two saltspoons white pepper. Mix a little, add twenty-four fresh-cooked shrimps with half gill tomato sauce and a tablespoon sherry; mix again, then slowly cook for fifteen minutes. Pour into a hot, deep dish and serve.