Southwestern Shrimp with Fire Roasted Tomatoes

Post date: Feb 9, 2015 1:12:34 AM

From The Gluten-Free Good Health Cookbook, by Annalise Roberts

Serves 2 – 3

4 tablespoons olive oil

1 pound large shrimp, shelled and de-veined

2 shallots, minced

4 garlic cloves, minced

3 tablespoons brandy

1 (14.5 ounces) can fire roasted diced tomatoes with liquid*

1 tablespoon tomato paste

2 teaspoons molasses (optional)

1 teaspoon minced canned chipotle pepper in adobo sauce

1 teaspoon dried oregano

2 tablespoons chopped fresh cilantro

Salt and fresh ground pepper to taste

Heat olive oil in a large, heavy skillet over medium-high heat. Add the shrimp and sauté until pink on both sides (the shrimp will finish cooking in Step 3 below). Remove shrimp from pan.

Add shallots and garlic to the pan and sauté over low heat until soft, about 3-4 minutes.

Turn off heat and add brandy. Turn on heat to medium-high; stir to deglaze pan and cook until almost evaporated. Add tomatoes, tomato paste, molasses (if using), chipotle pepper and oregano and bring to a boil. Simmer for 3-5 minutes. Add shrimp back to pan and cook until heated through, 1-2 minutes.

Remove from heat. Season with salt and pepper, sprinkle with cilantro and serve immediately.