Butterflied Shrimp in Wine
"Excellent served with rice."
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1⁄2 cup chicken broth
- 1⁄8 teaspoon pepper
- 1 egg
- 3 tablespoons butter
- 2 tablespoons parsley
- 1⁄3 cup dry vermouth
- 1⁄4 teaspoon salt
- 1 lb large shrimp
- 1⁄2 cup flour
- 2 tablespoons oil
directions
- Combine broth, vermouth salt & pepper and set aside.
- Remove shells and butterfly shrimp, devien rinse and pat dry with paper towels.
- Coat shrimp with beaten egg, then flour.
- Over medium heat add butter & oil until bubbly.
- Cook shrimp until pink 1-2 minutes each side.
- Stir in vermouth mixture, cook for about 1 minute.
- Garnish with lemon & parsley.
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RECIPE SUBMITTED BY
In my world a recipe is a guideline to cooking and can be altered to suit one's taste.
I collect cookbooks for a hobby and have made at least one recipe from each one.
And i am not that other Smurf.
