I saw Giada do some onions low and slow on the stove top the other day, and they looked so good. She said she cooked hers for an hour and a half. I’ve tried it with big Texas 1015 onions (our answer to the Vidalia), and we like it. So, I had a handful of shrimp on hand; and picked up some mushrooms, and this is what I came up with.
1 – 1 1/2 pound large shrimp, peeled and deveined
1 large sweet onion (We use Texas 1015’s; use a Vidalia if you can get it.), diced
3-4 cloves garlic, peeled and minced
1/2 pound fresh mushrooms, sliced
salt, pepper, cayenne, garlic powder
beer or wine
chipotle or adobo sauce *
Season prepared shrimp with salt, pepper, garlic powder, and cayenne. Mix well to distribute seasonings; hold in refrigerator.
Place a tablespoon of oil in a large skillet over low to medium-low heat; add a pat of butter and allow to melt; add onion; use two onions if you like. Cook for a few minutes; then add the minced garlic. Stir well; reduce heat; and let cook for 30-45 minutes, stirring now and then.
Season with salt, pepper, cayenne, Worcestershire Sauce, and adobo. Add some beer or white wine if needed to prevent scorching and sticking. Adjust heat if needed. Sprinkle with a bit of seasoned flour (1 tablespoon or so). Stir well.
When onions are tender (and better yet, when they’re lightly browned), add another pat or two of butter and increase heat to medium-high. Stir in shrimp and toss continuously until they’re cooked through (3-4 minutes).
* I happened to have an open can of chipotles on hand; if you don’t have this; then use some Sriracha sauce or perhaps chili powder and a little extra butter.