Time: 30 min.
Complexity: easily
Servings: 4

These gorgeous shrimp are tender, not overcooked, thanks to a quick sauté in a garlic-butter mixture. Remove from heat once the lemon-vermouth sauce is ready.

Ingredients:

• 700g king prawns (scampi) peeled and gutted
• Coarse salt and freshly ground black pepper
• 2 tbsp (30 g) unsalted butter
• 2 tsp crushed garlic
• 1/4 cup dry white vermouth
• 1 tbsp. freshly squeezed lemon juice
• 2 tsp finely chopped fresh parsley leaves
• 1/4 tsp grated lemon zest

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, garlic, vermouth, lemon, parsley

We recommend

Preparation:

Step 1
• Place the shrimp on a large platter or plate and pat dry completely with paper towels. Arrange the shrimp so they lie flat on their sides in a single layer.
Step 2
• Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add butter to the pan. When foam begins to form around the edges, increase the heat and invert the shrimp onto the pan so they all fall at once. Cook, undisturbed, for 1 minute. Add the garlic and cook for another minute. Turn the shrimp over and cook for another 2 minutes. Transfer the shrimp to a bowl.
Step 3
• Return the pan to the heat and pour in the vermouth and lemon juice. Boil until slightly thickened, about 30 seconds. Scrape down any browned bits from the bottom of the pan with a wooden spoon. Stir in the zest and parsley. Pour the sauce over the shrimp, season with salt and pepper to taste, and toss to combine.
Step 4
• Divide the shrimp among 4 plates or arrange on a platter and serve.

Votes: 3