From the restaurant: Havana Cafe
1 cup diced yellow onions
1 1/3 cup diced fresh tomatoes
1 1/3 cup sliced white mushrooms
4 tablespoons chopped garlic
1 bunch of crisp green onions (green tops only sliced for garnish)
24 to 28 large shrimp
1/4 cup olive oil
4 tablespoons flour
1 tablespoon salt
3 teaspoons black pepper
3/4 cup shell fish stock or sub bottled clam broth
1/2 cup dry sherry wine (not cooking sherry)
Oven to 350 degrees
Heat a frying pan on medium high. Add olive oil to pan. Just before the smoking point add the onions. Stir to prevent sticking or burning.
Add the shrimp and stir so both sides color a slight bit. Add the garlic. Stir, but watch carefully as not to brown the garlic. De-gaze the pan with the Sherry wine. Sprinkle the flour over the shrimp and onions. Stir.
Add tomatoes, mushrooms and broth. Add salt and pepper to taste. Cook for several minutes until slightly thickened and the liquid is somewhat reduced.
Serve over cooked white rice.
Garnish dish with green onions. Fresh green asparagus compliments this dish.