1 large tomato vegetable, quartered
2 onions, chopped
2 tablespoons butter
1 1/2 pounds fresh shrimp
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup all-purpose flour
3 tablespoons white wine
1 tablespoon dried oregano
1 teaspoon salt
2 teaspoons dried rosemary, crushed
2 tablespoons olive oil
2 tablespoons chicken bouillon granules
2 teaspoons coarse salt
1/2 teaspoon dried basil
1/2 cup heavy cream
1/4 cup olive oil
In a medium saucepan bring water, tomato, onion, to taste, garlic, flour, wine, oregano, salt, rosemary, olive oil and chicken bouillon into a medium saucepan over medium heat. Bring to a boil over high heat, letting mixture stand for about 10 minutes. Reduce heat to low, and simmer about 10 minutes.
Remove shrimp from water and discard shells. Strip top of shrimp and discard skin and scales.
In a medium saucepan, heat 1 tablespoon olive oil in a large microwave-safe bowl over medium heat. Add shrimp, onion and garlic; stir just until heated through. Remove the shrimp and set on a plate.
Arrange the shrimp and onion over the shrimp and onion. Stir together cream cheese, Worcestershire sauce, rosemary, olive oil and chicken bouillon. Fold in the brown sugar mixture.
Place shrimp, shrimp tails and mushrooms over the shrimp and onion. Microwave the broccoli, celery and mushrooms in separate batches as well.
Stir flour into the onions and rosemary and bell pepper. Mix with the heavy cream. Place the cream cheese mixture over the top.
Cover and cook as desired, stirring occasionally, for 1 to 1/2 hours. Serve at room temperature and refrigerate any leftovers.
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