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1
In a deep 12-inch heavy skillet stir together oil and flour and cook roux over moderate heat, stirring constantly, until color of peanut butter, about 10 minutes.
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2
Add onion and cook,stirring occasionally, until softened.
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3
Stir in garlic and cook,stirring, 1 minute.
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4
Add hot water, tomato sauce, chili powder,sugar, Worcestershire sauce, salt, bitters, cayenne, and black pepper and simmer, uncovered, stirring occasionally, until reduced to about 2 1/2 cups, about 35 minutes.
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5
Season sauce with salt.
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6
Sauce may be made 1 week ahead and chilled, covered.
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7
Reheat sauce in skillet before proceeding.
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8
Stir bell peppers into sauce and cook, covered, over moderate heat,stirring frequently to avoid scorching, until crisp-tender, about 10 minutes.
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9
Transfer peppers with a slotted spoon to a large bowl,letting excess sauce drip into skillet, and cover and plastic wrap.Stir shrimp into sauce and cook, covered, over moderate heat, stirring occasionally, until cooked through, about 5 minutes.
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10
Transfer shrimp with slotted spoon to bowl and cover.
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11
Boil sauce, stirring, until thickened.
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12
Pour sauce, lemon juice, and salt to taste over shrimp mixture and stir to combine well.
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13
Serve shrimp and peppers over rice and sprinkle with parsley.
