| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Cajun |
Main dish, Shellfish, Cajun, Appetizers |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Large shrimp, shelled |
| 1 |
oz |
Butter |
| 1 |
oz |
Olive oil |
| 1/4 |
ts |
Fresh groun pepper |
| 1/4 |
ts |
Salt |
| 2 |
oz |
Dry vermouth |
|
|
Juice of 2 lemons |
| 1 |
|
Small garlic clove, crushed |
INSTRUCTIONS
Into large skillet, place olive oil. When simmering, add shrimp; allow
to cook until golden brown. Reduce heat; add butter, salt pepper. When you
think you have too much salt, add more. This is one dish you cannot
oversalt. When well blended, raise heat to very hot. Add lemon juice and
dry vermouth and cook for about 1 minute, constantly stirring. Courtesy
Telephone Pioneers
: BillSpalding *P CRBR 38 A
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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