Butterflied Shrimp In Wine Recipe

Name: Butterflied Shrimp In Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. dry vermouth; 1 tsp. chicken bouillon powder; 1/2 tsp. pepper; 1 lb. large shrimp; 1 egg; 1/2 c. flour; 3 Tbsp. butter or margarine; 2 Tbsp. salad oil; 2 tsp. minced parsley; lemon slices; 1/2 c. water; 1/4 tsp. salt

Servings: persons

1/3 c. dry vermouth
1 tsp. chicken bouillon powder
1/2 tsp. pepper
1 lb. large shrimp
1 egg
1/2 c. flour
3 Tbsp. butter or margarine
2 Tbsp. salad oil
2 tsp. minced parsley
lemon slices
1/2 c. water
1/4 tsp. salt

1
About 45 minutes before serving, mix vermouth, bouillon, pepper, water and salt in a measuring cup and set aside.
2
Butterfly shrimp; remove shells and devein.
3
Cut each shrimp 3/4 of the way through, along center back; spread each shrimp open.
4
In flat saucer, beat egg.
5
Measure flour into another saucer.
6
Dip shrimp in egg, then coat with flour.
7
In 12-inch skillet over medium heat, heat butter or margarine and salad oil until hot and bubbly. Cook shrimp until lightly browned on both sides (about 1 to 2 minutes per side).
8
Remove shrimp as they brown.
9
Return all shrimp to skillet; stir in vermouth mixture.
10
Over medium-high heat, heat to boiling; cook about 1 minute to blend flavors, stirring occasionally.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 c. dry vermouth, 1 tsp. chicken bouillon powder, 1/2 tsp. pepper, 1 lb. large shrimp, and more.

Yes, Butterflied Shrimp In Wine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butterflied Shrimp In Wine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions