- 3 tablespoons Lucerne Sweet Cream Butter or margarine
- 1 large onion (about 3/4 lb.), chopped
- 3 cloves garlic, minced or pressed
- 1 (8 ounce) package sliced fresh mushrooms
- 1 pound firm-ripe tomatoes, cored and chopped
- 1 1/2 teaspoons Asian chili paste ( or to taste )
- 1 cup dry white wine
- 1 pound (31 to 35 per lb.) shelled and deveined shrimp, tails removed
- 1 cup chicken broth
- 2 thinly sliced green onions (including tops)
- 2 tablespoons finely chopped Italian leaf parsley
- In a 12-inch frying pan over medium-high heat, melt butter. Add onion, garlic, and mushrooms and stir often until lightly browned, 7 to 10 minutes.
- Stir in tomatoes, chili paste, and wine. Bring to a boil over high heat; reduce heat to medium and simmer 5 minutes.
- Add shrimp and broth; stir often just until shrimp turn pink and are no longer translucent in center (cut to test), about 2 minutes. Stir in green onions.
- Ladle into 4 soup bowls, sprinkle equally with parsley, and serve immediately.