Crevettes au Vermouth (Shrimp with vermouth)

Name: Crevettes au Vermouth (Shrimp with vermouth)
Total time: 10 min
Yield: 4 servings
Cuisine: french
Ingredients: 1 1/2 pounds raw shrimp in the shell; 6 tablespoons butter; Salt to taste, if desired; Freshly ground pepper to taste; 1/4 cup dry white vermouth; 6 tablespoons finely chopped onion; 3 tablespoons red wine vinegar; 1/4 cup heavy cream; 2 tablespoons finely chopped parsley

By Pierre Franey

Total Time: 10 minutes
Rating: 4(7)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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Preparation

Step 1
Shell and devein the shrimp.
Step 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.
Step 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 ¼ cup. Add the cream, and bring to a boil.
Step 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.