Preheat oven to 375°F (190°C).
Place artichoke bottoms in a baking dish. Add diced tomato all round. Bake while preparing shrimp.
In a skillet, melt butter on medium-high heat and sweat leeks. Add shrimp and cook on high for 1 min. or until they begin to colour. Remove from skillet and set aside.
Deglaze skillet with wine and reduce by a third. Add honey and cumin seeds and simmer until sauce is syrupy. Season to taste.
Add shrimp, turning to coat evenly, and cook to caramelize sauce on the shrimp.
Arrange shrimp into pyramids, using artichoke bottoms as their base.
Drizzle with sauce and sprinkle with chopped parsley.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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