In a small saucepan, combine the shrimp shells with the water and boil for 10 minutes. Remove the shells and reserve the stock.

In a small bowl, combine 1 tablespoon of the shrimp stock with the Tabasco sauce, ketchup, salt, and sugar; set aside.

Heat 1½ tablespoons of oil in a large skillet over high heat. When the oil is hot, add the bell peppers and sauté for 1 minute, then remove the peppers and set aside. Wipe the pan clean and add the remaining 2½ tablespoons oil and the garlic and onion. Cook over high heat for about 4 minutes, or until the onion is softened and translucent. Stir in the shrimp and cook for 1 minute. Add the wine and mix well. The shrimp should begin to curl. Add the reserved peppers and stir, cooking for about 30 seconds. Stir the Tabasco sauce mixture and pour it into the skillet, mixing all ingredients thoroughly.

Remove the pan from the heat and transfer the shrimp with the sauce to a warmed serving dish. Serve immediately with cooked rice, or consider using it to stuff a po-boy.