Butterflied Shrimp In Wine Recipe
I am in love with this Butterflied Shrimp In Wine recipe as it brings such rave comments everytime I make it. A delicious Butterflied Shrimp In Wine gets its taste from Shrimp. Include this Butterflied Shrimp In Wine recipe in your most-liked list and make it as many times you wish to.
Ingredients
1/2 cup water
1/3 cup dry vermouth
1 teaspoon chicken-flavor instant bouillon
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound large shrimp
1 egg
About 1/2 cup all-purpose flour
3 tablespoons butter or margarine
2 tablespoons salad oil
2 teaspoons minced parsley
Lemon slices for garnish
Directions
1. In measuring cup, mix water, vermouth, bouillon, salt, and pepper; set aside.
2. Butterfly shrimp: Remove shells from shrimp. With knife, cut each shrimp three-fourths of the way through along center back; spread each shrimp open. Rinse with running cold water to remove vein. Pat shrimp dry with paper towels.
3. In pie plate, beat egg. Onto waxed paper, measure flour. Dip shrimp in egg, then coat with flour.
4. In 12-inch skillet over medium heat, heat butter or margarine and salad oil until hot and bubbly. Cook shrimp, half at a time, until lightly browned on both sides (about 1 to 2 minutes on each side), removing shrimp to plate as they brown.
5. Return shrimp to skillet; stir in vermouth mixture. Over medium-high heat, heat to boiling; cook about 1 minute to blend flavors, stirring occasionally. Spoon shrimp and sauce onto platter; sprinkle with parsley; garnish with lemon slices.
2. Butterfly shrimp: Remove shells from shrimp. With knife, cut each shrimp three-fourths of the way through along center back; spread each shrimp open. Rinse with running cold water to remove vein. Pat shrimp dry with paper towels.
3. In pie plate, beat egg. Onto waxed paper, measure flour. Dip shrimp in egg, then coat with flour.
4. In 12-inch skillet over medium heat, heat butter or margarine and salad oil until hot and bubbly. Cook shrimp, half at a time, until lightly browned on both sides (about 1 to 2 minutes on each side), removing shrimp to plate as they brown.
5. Return shrimp to skillet; stir in vermouth mixture. Over medium-high heat, heat to boiling; cook about 1 minute to blend flavors, stirring occasionally. Spoon shrimp and sauce onto platter; sprinkle with parsley; garnish with lemon slices.
