Hot and Spicy Shrimp

Submitted by Sharlene~W

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

 

• Ready In: 30mins
• Ingredients: 11
• 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.

Reviews

[Skypoodle]

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!

 

[Stephanie Y.]

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!