Hot And Spicy Shrimp

• 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

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.

butter, onion, garlic, roma tomato, chinese chili paste, mushrooms, white wine, shrimp, chicken broth, parsley, green onions

Taken from www.food.com/recipe/hot-and-spicy-shrimp-63249 (may not work)