Butterflied Shrimp in Wine

1. 1

   Combine broth, vermouth salt & pepper and set aside.

2. 2

   Remove shells and butterfly shrimp, devien rinse and pat dry with paper towels.

3. 3

   Coat shrimp with beaten egg, then flour.

4. 4

   Over medium heat add butter & oil until bubbly.

5. 5

   Cook shrimp until pink 1-2 minutes each side.

6. 6

   Stir in vermouth mixture, cook for about 1 minute.

7. 7

   Garnish with lemon & parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.