|Butter||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Onion||1 Tablespoon, minced|
|Fresh parsley||2 Tablespoon, chopped|
|Bread crumbs||2 Tablespoon|
|Frozen shrimp||1 Pound|
|Fresh mushrooms||1⁄2 Cup (8 tbs), chopped|
|Fresh tomatoes||1 Cup (16 tbs), chopped|
Melt butter in heavy skillet; add garlic, onion, parsley and bread crumbs, blending well.
Place in skillet.
Bring to a boil gradually.
Thaw shrimp; shell and devein.
Add to butter mixture.
Cook for 5 minutes.
Add mushrooms and tomatoes; cook until shrimp is tender.
Serve over rice.