Crevettes au Vermouth (Shrimp with vermouth)

Ingredients

• 1 ½ pounds raw shrimp in the shell
• 6 tablespoons butter
• Salt to taste, if desired
• Freshly ground pepper to taste
• ¼ cup dry white vermouth
• 6 tablespoons finely chopped onion
• 3 tablespoons red wine vinegar
• ¼ cup heavy cream
• 2 tablespoons finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    368 calories; 23 grams fat; 14 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 34 grams protein; 340 milligrams cholesterol; 213 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Shell and devein the shrimp.
2. Heat 2 tablespoons of the butter in a skillet and add the shrimp. Add salt and pepper to taste. Let cook, stirring, one minute or less. Cook only until the shrimp lose their raw look. Add the vermouth, and when it comes to a boil, let cook over high heat for about 15 seconds.
3. Combine the onion and vinegar in a saucepan. Drain the juices from the shrimp into the saucepan, and bring to a boil. Cook down over relatively high heat to about 1/4 cup. Add the cream, and bring to a boil.
4. Cut the remaining butter into small pieces and add it to the sauce. Swirl the butter into the sauce. Combine the sauce with the shrimp. Add the parsley. Serve with cheese rice.

10 minutes