Ingredients:
1/4 cup butter
1 onions, finely chopped
4 cloves garlic, minced
1 lb roma tomatoes, 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:
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.
Servings: 4
Time preparation: 20 min.
Time total: 30 min.