Shrimp with Vermouth


  • 3 tbs extra virgin olive oil
  • 2 dozen extra large shrimp, peeled, deveined, tail on
  • 1/4 cup unsalted butter
  • kosher salt and fresh cracked black pepper to taste
  • 1 garlic clove, crushed
  • 3 tbs lemon juice
  • 1 tbs fresh parsley, chopped
  • 1/4 cup vermouth
  • Place the olive oil into a large saute man over medium high heat and add the shrimp.
  • Cook for about 2 minutes on each side, turning once.
  • Reduce the heat and add the butter, garlic and season with salt and pepper.
  • Raise the heat to high and add the lemon juice and vermouth. Reduce sauce slightly then remove from the heat.
  • Add the parsley and mix well.
  • Serve in small bowls with crusty bread for dipping.

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