2 tablespoons olive oil
8 tomatoes, finely diced
2 sliced red onions
1 lemon, juiced
2 (3 ounce) cans tomato paste
3 cups dry white wine
7 tablespoons red wine vinegar
1 (4 ounce) can crushed red wine
1 (4 ounce) can shrimp, drained
2 cloves garlic, minced
2 (8 ounce) cans chopped mushrooms
Heat olive oil in a small skillet over medium heat. Fry the tomato and onion in the olive oil until golden brown. Stir in lemon juice. Simmer until thickened, 25 minutes. Pour in tomato paste, stirring often. Bring to a low heat. Beat until well blended with wine, 20 minutes. Season with crushed red wine vinegar to add flavor.
Arrange tomatoes in a 9 x 13 inch dish, and sprinkle with crushed red wine. Drizzle on shrimp, and salt and pepper all over.
Remove shrimp from water. Now, add the tomatoes, onions, lemon juice, tomato paste and white wine.
Stir in crushed red wine vinegar, shrimp, garlic, mushrooms and junk food chunks, stirring until well blended, 15 minutes. Refrigerate remainder of the mixture for at least 1 hour before serving.