Total Time
30mins
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.

Ingredients Nutrition

Directions

  1. In a 12-inch fry pan, melt butter over medium-high heat.
  2. Add onion and garlic and stir often until onion is limp but not browned, 3 to 5 minutes.
  3. Stir in tomatoes, chili paste, mushrooms, and wine.
  4. Bring to a boil over high heat; boil, uncovered, stirring often, until most of the liquid has evaporated, 5 to 8 minutes.
  5. Reduce heat to medium-high.
  6. Add shrimp and stir often just until shrimp begin to turn pink, 1 to 2 minutes.
  7. Stir in broth, parsley, and green onion.
  8. Stir just until hot and shrimp are no longer translucent in center (cut one to test), about 1 more minute.
Most Helpful

5 5

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!

5 5

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!