Total Time
15mins
Prep 10 mins
Cook 5 mins

You will want lots of crusty bread to mop up the sauce on this one!

Ingredients Nutrition

Directions

  1. Heat 12-inch skillet over high heat until hot, 2 to 3 minutes.
  2. Add 1 tablespoon oil and swirl to coat bottom of pan.
  3. Add 1 pound shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to medium bowl.
  4. Return pan to heat and repeat process with remaining oil and shrimp.
  5. Return empty skillet to medium-low heat; melt 1 tablespoon butter.
  6. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  7. Off heat, add lemon juice and vermouth.
  8. Whisk in remaining 2 tablespoons butter; add parsley and cayenne, and season to taste with salt and pepper.
  9. Return shrimp and accumulated juices to skillet.
  10. Toss to combine; serve immediately.
Most Helpful

We love this! I don't have vermouth, so I just left it out. I steamed my shrimp to cut down the fat so that I could double the lemon sauce. Yummy! We have had it twice in the last week. This is a grerat fast supper after working all day. Grab crunchy bread and eat up!

Sunshynetoo August 29, 2002

A very good, straightforward recipe. We esp. liked the relatively small amount of fats required, but I did double the amt. of garlic, as we love it. It was very flavorful, though did not yield much sauce -- which was fine. It was very nice with a mushroom polenta.

Marietta Mary Lou May 29, 2002

I used 1 lb of shrimp and almost doubled the sauce. Absolutely excellent. Served this is a bowl and sopped up the sauce with a great crusty roll and though about making this again soon!! Made a great candle light and wine dinner for two. Thank you John.

Tebo December 13, 2003