Tomato-Shrimp Scampi Diablo

• 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

1. In a large no-stick skillet over medium heat, pour in the cooking oil and the butter.
2. When the oil has heated some, drop in the onion and minced garlic and saute, stirring frequently, until the onion has tenderized, (about 6-8 minutes).
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. 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. NOTE: If adding additional seafood, you may wish to add some extra liquid during the final saute. I recommend using canned chicken broth which I have used with great success in this dish.
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.

tomatoes, garlic, cooking oil, onion, honey, butter, salsa verde, tabasco sauce, shrimp

Taken from www.food.com/recipe/tomato-shrimp-scampi-diablo-274240 (may not work)