| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Seafood | 4 | Servings | |
INGREDIENTS
| 20 | Unpeeled large fresh shrimp | |
| 1/4 | c | Butter or margarine |
| 3/4 | c | Fresh crabmeat; drained and flaked |
| 1/4 | c | Vermouth |
| 2 | tb | Minced fresh parsley |
| 2 | Cloves garlic; minced | |
| 1 1/2 | tb | Lemon juice |
| Parsley sprigs; lemon wedges (for garnish) |
INSTRUCTIONS
Peel shrimp, leaving tails on; devein and set aside. Meld butter in a large skillet; add shrimp, crabmeat, and next 4 ingredients. Bring to a boil, reduce heat, and simmer 4-5 minutes. Spoon mixture into 4 individual serving dishes; arrange shrimp around crabmeat. If desired, garnish with parsley sprigs and lemon wedges. Yields 4 servings. MAGAZINE ARTICLE MRS. JOAN COLLINS, CROSS LANES, WV From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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