8 oz. butter
36 prowns (21/25 count per lb.)
2 oz. cubed white onion
8 oz. sherry
2 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
1 c. diced tomatoes
2 tsp. chopped parsley
2 c. Parmesan cheese
8 oz. mushrooms

Saute prawns and white onions over medium heat in butter until half done. Add sherry, garlic, salt and pepper. Cook until almost done. Add mushrooms, tomatoes and 1 cup Parmesan cheese. Stir until cheese melts. Sprinkle remaining cheese on top of mixture and place in oven to brown.