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8 ounces shrimp, peeled and deveined 8 ounces artichoke heart quarters, drained

1 large potato, diced 8 ounces fresh mushrooms, chopped

2 green onion tops, chopped 1/2 cup yellow onion, chopped

1 tablespoon garlic, chopped 4 ounces sweet peas, drained

1/4 pound margarine 2 tablespoons salt

2 tablespoons white pepper 1/4 cup white wine


Fry potatoes until tender. Set aside. In a 12-inch skillet melt margarine and combine with

yellow onions, garlic and mushrooms. Saute until vegetables begin to get tender. Add

shrimp and artichoke quarters and saute until shrimp are 75 percent cooked. Add

remaining ingredients and saute until shrimp are done (about 5 minutes) and remove

from heat. Serves 3 to 4.

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