Prep 20 mins
Cook 0 mins
A wonderful seafood dish from Galveston TX!
- 1⁄2 cup butter
- 1 garlic clove, crushed
- 1 1⁄2 tablespoons chopped parsley
- 1 tablespoon chopped chives
- 2 teaspoons brandy
- 1 dash ground cloves
- 1 dash ground nutmeg
- 20 medium shrimp, peeled and deveined
- 8 medium mushroom caps
- 2 medium tomatoes
- 1 medium green pepper
- 1 teaspoon flour
- 1 1⁄2 tablespoons dry vermouth
- freshly cooked rice or linguine
- Cut each of the tomatoes into 8 wedges. Cut the pepper into 1/4 inch strips.
- In a large skillet, melt the butter over medium-high heat. Add garlic, parsley, chives, brandy, cloves, and nutmeg. blend well.
- Add shrimp, mushrooms, tomatoes, and green pepper. Saute, stirring, until shrimp are cooked through.
- Using a slotted spoon, remove the shrimp and vegetables from the skillet. Place in a bowl and keep warm.
- Add flour to skillet and stir until blended, scraping bottom of skillet. Add vermouth and stir to deglaze pan. Reduce to low heat and simmer until sauce thickens.
- Pour sauce over shrimp and vegetables in bowl and toss to combine. Serve over hot cooked rice or pasta.
Very good, a good selection of vegetables to accompany tender shrimps, with a delicate sauce to accompany, we enjoyed the slightly spicy, slightly tangy flavours here. Easy and quick to prepare, I served this over steamed rice, cooked while I busied myself with the main dish. I offered DH seasoning, or hot pepper sauce, which he often asks for, and he declined, just fine as is. He's learning! :) Thank you loof, very good recipe!