4 cups water
2 cups uncooked potato salad mix
8 medium yellow sun-dried tomatoes, chopped
3 large onions, chopped
1 teaspoon soy sauce
4 tablespoons vegetable oil
salt and pepper to taste
1-1/4 pounds medium shrimp, peeled and deveined
1/2 teaspoon salt
3 tablespoons cracked black pepper
3 tablespoons brown sugar
1/4 cup dry red wine
2 tablespoons unsalted butter
2 1/4 teaspoons French seasoning
1/4 teaspoon Worcestershire sauce
1 (4 ounce) can anchovies
1 red potato, peeled and cubed
In a saucepan, combine water, potato salad mix and tomato puree. Bring to a boil, stirring frequently. Remove from heat and stir in onions, tomatoes, onions, soy sauce, vegetable oil, salt, pepper, brown sugar, wine, salt, butter, French seasoning, Worcestershire sauce, anchovies and red potatoes. Cover and chill in the refrigerator (60 to 90 minutes).
Preheat oven to 400 degrees F (200 degrees C).
When mixture is cool, blend in sun dried tomatoes, tomatoes, onion, tomato puree, anchovies and red potatoes. (Note: You'll need to toss for a nice mixing together.) Put them in a steamer closer to heat. Cover and steam about 120 minutes.
Flavor with brown sugar, Worcestershire sauce, anchovies and red potatoes. Rub steak with al dente sauce and occasionally rub the pan with Worcestershire sauce.
Remove steaks from marinade and place in a 9x13 inch baking dish. Top with shrimp and toss. Top with caramelized wine, serve with mashed potatoes, and garnish spears with anchovies.
Bake steaks on broiler settings until they are steak-tender (about 15 minutes). Remove steaks from oven. Cool slightly on racks.