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Heat 4 tablespoons butter in pan; do not burn. Add mushrooms, and saute
with garlic. Add tomatoes, salt pepper, parsley and wine. In a second pan
heat 4 tablespoons of butter; add shrimp. DO NOT OVERCOOK. When shrimps are
cooked, mix with mushrooms and tomatoes.
Me ke aloha, Mary
Serving Ideas : Serve with Mushroom and Watercress Salad
NOTES : E hele mai oukou e ai! (Come and eat!)
8 tb Butter
7 Pieces shrimp/per person;
-shelled & deveined
1 c Fresh mushrooms/per person
1 tb (heap) tomato cubes
1 tb Parsley
1 tb (heap) garlic; chopped fine
Salt and pepper; to taste
Splash wine
1 Servings