Seafood Pan Roast
Makes 4 servings

2 can Muir Glen organic whole tomatoes, drained and seeded
(fits on one 1/2-sheet pan)
4 tablespoon dark brown sugar 

4 Tbsp butter
1.5 cups diced yellow onion
2 celery stalk, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 teaspoon salt
1/2 teaspoon freshly ground pepper

4 cloves minced garlic
3/4 cup corn (canned or frozen)
1/2 jalapeno, no seeds, diced
1/2 teaspoon paprika
2 pinches red pepper flakes
4 shakes Worcestershire sauce
1/4 cup white wine
juice of 1/2 lemon
2 pound large uncooked, thawed, shelled shrimp
2 cups 1/2 and 1/2

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees; 
line jelly-roll pan or rimmed cookie sheet with foil. 
Spread tomatoes in single layer on foil, and sprinkle evenly with brown sugar.
Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes. 
Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside. 
Dice tomatoes in a food processor.

In a medium pot, melt the butter over medium heat. 
Add the onions, celery, peppers, salt, and pepper, stirring until soft, 5 minutes. 
Add the corn, jalapeno, garlic, paprika, pepper flake, stirring, until fragrant, for 30 seconds. 
Add the diced tomatoes and worcestershire, simmer 5 minutes. 
Add the wine and lemon, simmer five min. 

You can now either continue with the recipe, or keep the sauce in the frige for 1-2 days.

Bring sauce back up to simmer. Add shrimp and bring to a boil. 
Reduce the heat and simmer until thickened, about 5 minutes, make sure shrimp are pink. 

Add the 1/2 and 1/2 and bring to boil to heat through. You could decrease the amount of 1/2 & 1/2,
use your best judgement and taste to see, also add salt and pepper to taste.

Remove from the heat and serve immediately over white rice in a bowl.

You could double this recipe, without doubleing the shrimp.