1/4 cup butter

1/2 cup sliced mushrooms

1 tsp minced garlic

1 cup potatoes, cubed, deep-fried light brown and drained on paper towel

2 pounds seasoned boiled shrimp, peeled, and veined

1 cup small green peas

1 tsp minced parsley

In a 9″ skillet melt butter and sauté mushrooms, garlic, and potatoes 8-10 minutes. Add shrimp and sauté 5-10 minutes more. Add peas and parsley, heat through and serve.

Recipe by Scarlett Dee Sharpe

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