 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
More like a Louisiana-Style barbecued shrimp rather than an Asian stir fry. Serve with some garlic bread and a salad. 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.
|
|