| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood, Holidays |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Shrimp, shelled & deveined |
| 1/3 |
c |
Olive oil |
| 2 |
|
Cloves garlic, minced |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 1/2 |
c |
Dry vermouth |
| 2 |
tb |
Chopped parsley |
| 3 |
tb |
Freshly squeezed lemon juice |
INSTRUCTIONS
Saute shrimp in olive oil until they begin to color pink. Add garlic, salt,
pepper and vermouth. Cook on high heat so the vermouth reduces to half.
This must be done quickly so shrimp do not dry out - total cooking time
should not exceed 4 minutes.
Sprinkle with parsley and lemon juice and serve. Yield: 6 servings Typed in
MMFormat by cjhartlin@msn.com Source: The Jr. League of the North Shore,
Long Island, New York. (The Eastern Jr. League Cookbook)
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Apr 10, 1998
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