- 6
Ingredients
- 4 tablespoons butter, divided
- 1½ pounds medium-size shrimp, shelled and deveined
- Salt and black pepper, to taste
- 1/3 cup sweet vermouth (or dry vermouth, if desired)
- ½ cup chopped scallions
- 3 tablespoons red wine vinegar
- 1/3 cup heavy cream
- 2 tablespoons chopped fresh parsley leaves
Preparation
Step 1
Melt 2 tablespoons of the butter over high heat in a large frying pan. Add the shrimp and salt and pepper and cook, stirring, for 1 minute or less. The shrimp should lose their raw look. Add the vermouth and cook for 15 seconds. Drain the shrimp and reserve the cooking liquid.
Combine the scallions and vinegar in a separate saucepan. Add the cooking liquid from the shrimp and bring to a boil. Reduce over high heat to ¼ cup. Add the cream, return to a boil and swirl in the remaining 2 tablespoons butter. Add the parsley and shrimp (which will finish cooking), and serve immediately with rice or buttered noodles. Photo shows over Pasta.
Per serving: 186 calories; 13 g fat; 8 g saturated fat; 161 mg cholesterol; 16 g protein; 1 g carbohydrate; 1 g sugar; no fiber; 487 mg sodium; 68 mg calcium