Ingredients:

• 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

*Click on the spice(s) for more suggested uses

Directions:

• 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.