Unpeeled Shrimp In Vermouth And Garlic Sauce Recipe
Ingredients:
- 1 pound, 6 ounces jumbo shrimp
- Olive oil
- Salt and pepper to taste
- 1/3 cup extra-dry vermouth
- 2 ounces cold butter, cut in small cubes
- Chopped cilantro leaves
- Juices from 1/2 lemon
- 1 garlic clove, minced
Directions:
- Devein and clean shrimp. Place a large saute pan over medium-high heat. Put olive oil in pan over medium-high heat. Put olive oil in pan and arrange shrimp in pan. Season the shrimp with salt and pepper. Saute shrimp until done - avoid over-cooking.
- Turn shrimp to opposite sides and squeeze the head against the pan to disperse its juices. Deglaze with vermouth, flambe and add butter, cilantro, lemon juice and garlic, whisking constantly until all butter dissolves. Serve on preheated plates.