Peel and clean shrimp. Place heads and peels in small sauce pan. Add 1 quart water. Bring to oil over medium heat for 15-20 minutes. Strain and discard heads and peels. Place the oil in a Dutch oven or other large pot and place over medium heat. Add onions and peppers; saute, stirring all vegetables until they are soft. Stir in Classico sauce with tomato juice, Rotel tomatoes and green chills. Add all seasonings from bowl. Stir in shrimp stock (1 quart) and stir. Let simmer 2 hours. Add shrimp. Serve over rice.
Cajun Country -- New Iberia, Louisiana