Tomato-Shrimp Scampi Diablo

Ingredients

• 15 ounces stewed tomatoes (canned, chopped, with juice)
• 1 large garlic clove, minced
• 2 tablespoons cooking oil, hot garlic-type
• 1 medium onion, roughly chopped
• 1 1/2 tablespoons honey (or, good sorghum molasses, not blackstrap)
• 1 tablespoon butter
• 1/4 cup salsa verde (or regular salsa)
• 3 tablespoons vermouth (or, white table wine)
• Tabasco sauce (optional)
• 1 lb raw shrimp, medium-sized, peeled, de-veined, de-tailed

Directions

1. 1

   In a large no-stick skillet over medium heat, pour in the cooking oil and the butter.

2. 2

   When the oil has heated some, drop in the onion and minced garlic and sauté, stirring frequently, until the onion has tenderized, (about 6-8 minutes).

3. 3

   Next add the stewed tomatoes with the juice and the salsa verde. Allow this blend to reduce for about 5 minutes, uncovered, stirring frequently.

4. 4

   Add the honey, the vermouth, the raw shrimp, and the Tabasco (if using) and sautee for 6 more minutes, stirring constantly. (If adding mussels and/or fish chunks, cook for an additional 3 minutes and until all mussels have opened -- discard any mussels which fail to open after a few minutes).

5. 5

   NOTE: If adding additional seafood, you may wish to add some extra liquid during the final sauté. I recommend using canned chicken broth which I have used with great success in this dish.

6. 6

   You can serve this dish (on small plates) as an appetizer -- or, as a meal, you can serve it over either cooked rice or egg noodles.