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Shrimp Rossi

ShaliShali Sobers

Hors d’oeuvre or first course, goes well with chilled Frascati and warm French bread.

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Makes 8 servings
prep time:
10 min
total time:
15 min

Save this recipe 1
Save this recipe 1
Makes 8 servings
prep time:
10 min
total time:
15 min


  • 1 pound small or medium shrimp (24-30)
  • Flour
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 up dry vermouth
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons finely chopped italian parsley
  • 2 tablespoons lemon juice
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  • 1

    Shell and de-vein shrimp

  • 2

    5 minutes before you are ready to serve the shrimp, roll them in flour.

  • 3

    Heat oil in large skillet.

  • 4

    Add shrimp, cook for 1 minute on each side.

  • 5

    Pour off excess oil.

  • 6

    Add butter to the skillet. Stir in vermouth, garlic, salt, pepper, lemon juice and parsley. Cook 2 or 3 minutes until liquid has almost evaporated.

  • 7

    Serve hot shrimp with warm French bread.

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