| Servings | people |
Ingredients
- 16 oz Head off Shell on Shrimp 26/30, thawed, butterflied
- ½ c Dry Vermouth
- ½ c Chicken Broth
- 2 Tbsp Shallots chopped
- 1 Tbsp garlic chopped
- ¼ c Butter
- Salt and Pepper
- 1/4 c Parsley chopped
Ingredients
|
Instructions
- Bring shallots, garlic and vermouth to boil.
- Add the chicken broth and shrimp and bring to a boil.
- Simmer for one minute and add butter, parsley and adjust the seasonings.
- When the butter is melted serve with French bread.
- I would like to note that the shrimp cooks fast when butterflied.