Prep 20 mins
Cook 10 mins
More like a Louisiana-Style "barbecued" shrimp rather than an Asian stir fry. Serve with some garlic bread and a salad.
- 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
- 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.
Wonderful flavor and ease of prep make this a great dish for a weeknight, or for a no fuss dish to serve company. We used 2 tsp of Sambal Oelek and it was good'n hot!! My wife would have gone for more, but I thought it was just right. We served it with fresh linguine, but it would be just as good with rice. Thanks Sharlene~W!
OUTSTANDING RECIPE!!! This was so easy to put together and had a wonderful flavor. The tomatoes did not stay as chunks but rather made a nice sauce with the wine and the chili paste. I added a little extra chili oil because we like things extra spicy and served it with a light pasta. I used oyster and button mushrooms and will definitely be making this again!