Shrimp Toulouse - cooking recipe

Ingredients

2 lbs 36-40 count shrimp (peeled and deveined)
1 lb butter, softened
1 1/2 cups mushrooms, sliced
1/2 cup green bell pepper, small dice
1/2 cup red bell pepper, small dice
1/2 cup green onion, sliced
2 teaspoons creole seasoning
3/4 cup white wine

Preparation

Heat 2 ounces of butter in a large saute pan.
Add mushrooms and green and red bell peppers and saute, until clear.
Then add green onions, shrimp, and Creole seasoning and saute until shrimp start to turn pink.
Add white wine and reduce liquid by half.
When liquid is reduced, swirl in the butter, about 3 ounces at a time, over low heat.
When all butter is incorporated, removed from heat and serve over white rice.