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16 oz Sea Best® Unbreaded Calamari Rings 2 medium chopped Plum Tomatoes 1 chopped Shallot 4 cloves Garlic crushed and minced 1/2tsp Badia® Cajun Seasoning Badia® Sea Salt and freshly ground Peppercorns 1/4 cup White Wine Basso® Extra Virgin Olive Oil
Heat sauté pan to medium and add olive oil. When hot add shallots and garlic let sweat for 2 minutes. Add chopped plum tomatoes, salt, ground peppercorns and a1/2 tsp cajun seasoning. Cook for 5 minutes.
Add calamari toss to coat then add 1/3 cup white wine. Shake pan well and let come to a boil.
Take calamari out of pan with a slotted spoon and put in a serving dish. Reduce the liquid to 1/3 and pour over the calamari. Can be served as tapas or as an appetizer with crisp french bread or over pasta.