Instructions: In medium saucepan, over medium-high heat, melt butter. Add mushrooms, onion and garlic; cook, stirring frequently, about 6 minutes, until mushrooms are tender and liquid evaporates. In blender or food processor, blend about half the mushroom mixture with roasted red peppers about 1 minute, until nearly smooth; set aside. To saucepan with remaining mushroom mixture, add clam juice and 1 cup water; bring to a boil over high heat.

Add procesed mushroom mixture and shrimp; reduce heat to medium-low. Simmer about 3 minutes, until shrimp are pink. Stir in cream, parsley, sugar, salt and pepper. Serve immediately.

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