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