Number of Servings: 6 4 oz butter 2-1/2 lbs shrimp, 21-25 ct, peeled and deveined 2 oz sundried tomatoes, cut in thin strips 2 cup mushrooms, sliced 2 cup pearl onions, peeled and blanched 1 tablespoon minced garlic 1-1/2 tablespoon Read More …
Shrimp Marigny