Shrimp Vermouth Recipe

Name: Shrimp Vermouth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. shrimp, cooked or 2 lb. crawfish tails; 1 lb. lump crab meat; 8 Tbsp. chopped shallots; 2 c. vermouth; 1/2 tsp. basil; 1/2 c. butter; 1/8 tsp. white pepper; 3 garlic cloves, chopped fine; 1/2 tsp. thyme; 2 c. heavy cream; 1 tsp. salt; dash of cayenne

Servings: persons

2 lb. shrimp, cooked or 2 lb. crawfish tails
1 lb. lump crab meat
8 Tbsp. chopped shallots
2 c. vermouth
1/2 tsp. basil
1/2 c. butter
1/8 tsp. white pepper
3 garlic cloves, chopped fine
1/2 tsp. thyme
2 c. heavy cream
1 tsp. salt
dash of cayenne

1
To raw shrimp, sprinkle with K-Paul's seafood seasoning for a few hours with a little cayenne pepper.
2
Saute shrimp in a little butter cooked on low.
3
In large skillet, cook shallots, thyme, basil, garlic and vermouth for 5 minutes.
4
Add cream and cook until thick.
5
Add butter, salt and pepper.
6
Stir in shrimp and crab meat; heat thoroughly.
7
Serve over rice or angel hair pasta. Serves 6 to 8.

966

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 lb. shrimp, cooked or 2 lb. crawfish tails, 1 lb. lump crab meat, 8 Tbsp. chopped shallots, 2 c. vermouth, and more.

Yes, Shrimp Vermouth 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.

Shrimp Vermouth

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