1/3 cup olive oil
1 cup chopped onion
3 cups fresh or canned tomatoes, peeled, seeded, and chopped
1/2 cup ground blanched almonds
1/3 cup pine nuts
4 cloves garlic, peeled and chopped
2 tablespoons chopped parsley
1/4 teaspoon cayenne
Salt
2 cups shelled cooked shrimp

Heat oil in a skillet and cook the onion until soft and golden. Add the tomatoes. Cook, uncovered, for 15-20 minutes, stirring often.

In a blender, grind the almonds, pine nuts, garlic, parsley, and 3 tablespoons water to a paste. Stir in tomato sauce. Cook while stirring for 5 minutes. If sauce is very thick, thin with 3/4-1 cup of water. Season with cayenne and salt.

Fold the shrimp in. Allow to heat through. Serve on a bed of rice if you choose (Phase II only, though)

Serves 4