1 tablespoon butter
1 tablespoon minced garlic
1/2 tablespoon ground mustard
3 tablespoons dried Italian seasoning blend
3 tablespoons dried parsley
Pinch of salt
A pound of shrimp, no shell or tail.
1 large “ugly ripe” tomato or similar meaty tomato.
1/2 bunch fresh cilantro.
Half a cup of wine (I used white Zinfandel)
Slice up the tomato so it will fit in the food processor. Remove the leaves from the cilantro, discarding the stems. Process the tomato and cilantro leaves in the processor until puréed. Set aside.
Put the butter in a large covered sauté pan over medium-low heat. When that has melted, add the garlic. Then add the shrimp and the dry seasonings. Stir to evenly distribute the seasonings.
Let this cook for a few minutes, then add the wine. Cook a little longer, then turn over the shrimp to cook the other side. Add the tomato-cilantro purée, stir, and cover.
Lower the heat if the mixture starts to bubble.
Allow to simmer for about five minutes or until the shrimp is done (when it turns opaque). Do not overcook the shrimp or it will be tough.
Serve over shell pasta with a glug of olive oil. Makes four servings.