1 large ripe tomato, peeled and concentrated
1 large onion, peeled and transparent
1 medium tomato, peeled and concentrated
1 medium tomato, peeled and concentrated
2 tablespoons white sugar
1 tablespoon beef bouillon granules
1 teaspoon Worcestershire sauce
2 tablespoons chicken bouillon granules
2 tablespoons cornstarch
1 large baguette, halved
1/2 cup sliced almonds
2 tablespoons dry mustard
2 pounds small shrimp, peeled and deveined
1 1/2 pounds medium shrimp, peeled and deveined
In a large bowl, combine tomatoes, onion, tomato paste, sugar, bouillon, and Worcestershire sauce. Mix well.
Place shrimp in a large bowl. Toss shrimp with tomato mixture, vinegar, chicken bouillon, cornstarch, and mustard. Toss again. Place shrimp in the tomato mixture.
Place shrimp and shrimp in the bottom of a large saucepan. Cover, and cook over medium heat about 15 minutes per pound of shrimp.
Place shrimp in saucepan with the tomatoes and onions. Cover, and cook about 10 minutes per pound of shrimp.
Place a large piece of foil over the lid of the saucepan. Pour about 1/2 cup tomato mixture over the top, and place an 8 ounce canister of water in the bottom of the pan. Place the lid on the saucepan, and seal the edges of the foil with the canister of water.
Place tomato mixture on a medium heat burner or in a microwave oven. Boil shrimp, scallops and coated shrimp for about 3 minutes, or until the shrimp turn pink and the scallops become opaque.
Place tomato mixture on a large plate. Sprinkle the onions, olives, and parsnips over the tomato mixture, and pour the remaining tomato mixture over the tomatoes. Serve with sliced almonds.
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