Aunt Betty's Shrimp New Orleans Recipe

Saute onion in melted butter over medium low heat, about 4 minutes. Be careful to not burn or caramelize onions. Add garlic and stir, continue to saute for 1 minute. In separate bowl combine Worcestershire sauce, sugar, pepper, basil, cayenne, thyme, paprika, rosemary, and brown sugar. Stir to mix. Add mixture to saute pan, cook low 2 minutes until bubbling. Slowly add Chicken broth, stirring to mix thoroughly. Raise heat to low boil and reduce liquid by half -about 20 minutes. Stir frequently with wooden spoon to keep any solids from burning on bottom of pan. In separate pan, saute the shrimp in enough butter and garlic (powder or chopped) to coat until three-quarters cooked (about 3 minutes). Add shrimp and butter to the sauce mix in the first pan. Add olive oil, tomato, and parsley. Cook until done, about 2 minutes.