Crevettes Au Vermouth Shrimp With Vermouth Recipes

Steps:

• Shell and devein the shrimp.
• 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.
• 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.
• 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.

Steps:

• Simmer olive oil in large skillet.
• Add shrimp amd cook until just golden brown; remove from pan and set aside.
• Reduce heat and add butter, garlic, salt and pepper.
• When well blended, increase heat and add lemon juice and vermouth and cook for 1 minute stirring constantly.
• Pour over shrimp to coat and enjoy.

Steps:

• Preheat the oven to 425 degrees.
• Peel and devein the shrimp. Rinse well and pat dry. Split the shrimp partly through, slicing from the upper curved portion of each shrimp. Place each shrimp on a flat surface and press down to open partly, butterfly style.
• Meanwhile, cook the egg in boiling water about 12 minutes. Drain. Set aside.
• At the same time, put the bread crumbs in a flat pan and run briefly under the broiler until golden brown, stirring occasionally. Set aside.
• Heat the butter in a saucepan and add the onion, garlic, green peppers and celery. Cook, stirring, until vegetables are wilted but still crisp. Add the bread crumbs, paprika, oregano, basil, salt and pepper.
• Peel and chop the egg. Add it to the bread crumb mixture. Blend well.
• Lay out the shrimp on a flat surface, split side down. Heap an equal portion of the stuffing on top of each. Press the stuffing down and smooth over the top.
• Lightly oil a baking sheet or pan large enough to hold the shrimp in one layer. Arrange the shrimp over the bottom. Brush the tops lightly with the olive oil.
• Place the shrimp in the oven and bake eight to 10 minutes.

Steps:

• Peel and devein the shrimp. Chop them finely. There should be about two cups. Set aside.
• Melt the butter in a saucepan and add the onion. Cook until wilted, stirring with a wire whisk. Add three tablespoons of the flour and the paprika, stirring. Add the milk and shrimp liquid, stirring rapidly with the whisk.
• When thickened and smooth, continue cooking about two minutes. Add the chopped shrimp, egg yolks and sherry. Cook briefly about 30 seconds, stirring.
• Add half of the bread crumbs, salt and pepper to taste and the cayenne. Blend well. Let stand until thoroughly cooled.
• Divide the mixture into 16 equal portions. Shape each portion into a ball. Roll the balls in the remaining one-quarter cup of flour. Mold them into the desired form: spheres, cylinders, pyramids or flat cakes.
• Beat the egg with the water. Roll the croquettes in the egg mixture and then in the remaining bread crumbs. Press to help crumbs adhere. Shake off excess.
• Heat the oil for deep frying. Add the croquettes a few at a time and cook about four minutes or until golden brown. Serve, if desired, with Newburg sauce.

Steps:

• In a small bowl, whisk together soy sauce, vermouth, brown sugar, and chili sauce.
• Heat a large nonstick or cast-iron skillet over high; swirl in oil. Add mushrooms and a pinch of salt; cook, stirring occasionally, until brown, about 5 minutes. Add shrimp, scallion, and ginger; cook until shrimp is opaque and golden brown in spots, 2 to 3 minutes.
• Add soy mixture and celery; toss to coat. Serve, with rice, scallion greens, and lime wedges.