Hot & Spicy Shrimp
|Yellow onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced / pressed|
|Tomato||1 Large, peeled, seeded and chopped|
|Hot chili garlic paste/Other hot chilli paste||1 Teaspoon, hot chinese type|
|Mushrooms||4 Ounce, thinly sliced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Raw shrimp||8 Ounce, shelled, deveined, and halved lengthwise (Raw Ones)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
|Green onion||1 , thinly sliced|
Melt butter in a wide frying pan or wok over medium-high heat.
Add yellow onion and garlic and cook, stirring often, until onion is soft (about 7 minutes).
Stir in tomato, chili paste, mushrooms, and wine.
Bring to a boil over high heat; boil until almost all wine has evaporated (about 8 minutes).
Reduce heat to medium; add shrimp and cook, stirring often, just until shrimp begin to curl (about 2 minutes).
Stir in broth, parsley, and green onion.
Continue to cook until shrimp are just opaque in center; cut to test (about 2 more minutes).
Ladle into 2 bowls.