This is a very good recipe and can be adjusted to taste. We used the chili sauce you normally find in the Chinese section and is very hot. So again, start out by putting a bit in and then adjusting based on the intensity/spiciness you would like.
15-20 shrimp, raw
2 cans fire roasted diced tomatoes, no salt added
4 scallions, diced
2 tbsp minced garlic
5 spears of asparagus, diced
6 mushrooms, diced
1 tsp chili sauce, or more if you want it spicy
1 tsp sea salt
1 tsp pepper
Start out by sauteeing the onions and the garlic. Add the asparagus and the mushrooms. Cook until they are tender. Using a mixing wand, puree one can of the diced tomatoes, and leave the other can regular. Add the shrimp to the pan with the asparagus, mushrooms, onions and garlic and cook the shrimp all the way through. Add the tomatoes, both pureed and diced. Stir in the chili sauce and the salt and pepper. Cook for about 5-10 minutes. Serve over rice.