Hot and Spicy Shrimp

More like a Louisiana-Style "barbecued" shrimp rather than an Asian stir fry. Serve with some garlic bread and a salad.

• Ready In: 30 mins
• Serves: 4

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

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.