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Pierogies with Shrimp Provencal

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Pierogies with Shrimp Provencal




Serves 4-6
20-25 CHEEMO pierogies
2-3 oz margarine
12-18 shrimps
2 cloves garlic
½ small onion
1 cup sliced mushrooms
½ tsp lemon juice
½ tsp lime juice





Boil CHEEMO pierogies (distribute into a pot of rolling boiling water, cook for about 3-5 minutes). Pierogies will float. Pierogies need to be drained and topped with margarine or butter. Prepare the shrimp Provencal in a separate pan. Distribute the shrimp over the plated pierogies, garnish and serve.