2 pounds 36-40 count shrimp, peeled and deveined 1 pound butter, softened 1 1/2 cup mushrooms, sliced 1/2 cup green bell pepper, small dice 1/2 cup red bell pepper, small dice 1/2 cup green onions, sliced 2 teaspoons Toulouse seasoning (Creole seasoning) 3/4 cup white wine
Heat 2 ounces of butter in a large sauté pan. Add mushrooms and green and red bell peppers and sauté, until clear. Then add green onions, shrimp, and Toulouse seasoning and sauté until shrimp start to turn pink. Add white wine and reduce liquid by half. When liquid is reduced swirl butter, about 3 ounces at a time, over low heat. When all butter is incorporated, remove from heat and serve over white rice.
Shrimp Toulouse
oh yes, you must always satisfy the monkey. 
