Crevettes au Vermouth (Shrimp with vermouth)
Published March 23, 1982
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
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 analysis per serving (4 servings)
3 grams carbs; 336 milligrams cholesterol; 371 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 24 grams fat; 1 gram fiber; 581 milligrams sodium; 35 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
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.
Private Notes