24 ounces multi colored cherry tomatoes

2 Tbsp. olive oil

1 cup yellow onion, diced

1⁄2 cup celery, chopped

1⁄2 cup green bell pepper, chopped

2 Tbsp. olive oil

2 cloves garlic, thinly sliced

1⁄2 cup white wine

1 cup shrimp or chicken stock

1 large sprig fresh thyme

1 Tbsp. Creole Cottage spice blend

1 pound 16/20 shrimp, peeled and deveined

2 tsp. red wine vinegar

salt and freshly ground black pepper

2 Tbsp. cold unsalted butter

Toss the tomatoes with 2 Tbsp. olive oil and 1⁄2 cup water, season lightly with salt and

pepper, roast in the preheated oven for 20 minutes or until tomatoes are tender and

lightly browned.

Warm a large Dutch oven over medium-high heat, add 2 Tbsp. olive oil add the onion,

celery and bell pepper, cook, stirring frequently until the onions become translucent,

about 3 - 5 minutes, season lightly with salt and pepper.

Add the garlic and continue to cook for an additional minute, stirring constantly.

Deglaze the pan with the white wine and reduce by half.

Add the stock, roasted tomatoes, fresh thyme and Creole Cottage spice blend, bring to a

boil, reduce heat to simmer.

Add the shrimp to the pot and stir into the sauce, cook for about three minutes stirring

frequently until the shrimp turn pink and opaque.

Add the vinegar, taste for seasoning and add more salt, pepper and Creole Cottage spice

blend to taste.

Swirl the cold butter into the simmering sauce, remove from the heat as the butter

disappears into the sauce.

Serve with rice, polenta or grits.