Hot And Spicy Shrimp - cooking recipe

Ingredients
    1/4 cup butter
    1 onion, finely chopped
    4 cloves garlic, minced
    1 lb roma tomato, cored and chopped
    1 -2 teaspoon chinese chili paste with garlic
    8 ounces sliced mushrooms, rinsed
    1 cup dry white wine
    1 lb frozen raw tail-on shrimp, thawed (41 to 50 per pound)
    1 cup chicken broth
    2 tablespoons minced parsley
    2 green onions, including tops,ends trimmed and thinly sliced on the diagonal
Preparation
    In a 12-inch fry pan, melt butter over medium-high heat.
    Add onion and garlic and stir often until onion is limp but not browned, 3 to 5 minutes.
    Stir in tomatoes, chili paste, mushrooms, and wine.
    Bring to a boil over high heat; boil, uncovered, stirring often, until most of the liquid has evaporated, 5 to 8 minutes.
    Reduce heat to medium-high.
    Add shrimp and stir often just until shrimp begin to turn pink, 1 to 2 minutes.
    Stir in broth, parsley, and green onion.
    Stir just until hot and shrimp are no longer translucent in center (cut one to test), about 1 more minute.

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