"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Shrimp in Vermouth Recipe

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This recipe for Shrimp in Vermouth, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Libby Huschle
Added: Friday, November 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 or 5 shrimp per person (shelled and de-veined)
1 large Vidalia or Spanish onion
4 tbsp. butter
juice of 1 lemon
1 c dry vermouth
water to taste
parsley

Directions:
Directions:
Chop onion and saute in butter. Do not let onion brown just cook till transparent. Add vermouth and lemon. If taste is too sharp add water by the half cup. This can be done ahead of time. Ten minutes before serving bring sauce to boiling add shrimp. Toss shrimp in sauce and continue to cook till pink. Do not overcook as shrimp will get tough. Sprinkle with chopped parsley. Serve with oven rice.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe can be made for more people. Increase the onion to 2 or 3. Double lemon and vermouth. Water should be enough to reach halfway up shrimp. Clean and de-vein as many shrimp as needed. I have also used this sauce with veal. Brown veal and add vermouth to de-glaze pan. Add reserved onions , lemon, and water. Cover and cook slowly till veal is tender.

 

 

 

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