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2 lbs. shelled deveined shrimp
l/2 cup olive oil
l/2 cup extra dry vermouth
2 cloves garlic, crushed
l/4 tsp. salt
l/2 tsp. pepper
3 tbsps. chopped parsley
3 tbsps. lemon juice
Brown shrimp in hot olvie oil. Add wine, garlic, salt & pepper.
Cook until liquid is almost gone. Sprinkle with parsley & lemon
juice and serve.
Serves 4. Change amount of garlic to 4 cloves. Better to lightly brown garlic in oil first, then add the oil and parsley – let simmer for a few seconds then add the shrimp and cook until pink about 3 mins. or so.

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