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."
photo by Stephanie Y. photo by Stephanie Y.
photo by Stephanie Y.
Ready In:




  • 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.

Questions & Replies

Got a question? Share it with the community!


  1. 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!
  2. 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!


I live in the San Francisco area and love it here. I discovered Recipezaar (then Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
View Full Profile

Find More Recipes