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This is a recipe from a girlfriend of the past, Joanna, who is a great cook, and now owns her own restaurant. Irie, Jo!
- 1⁄2 cup butter
- 1 clove garlic, crushed
- 4 teaspoons chopped fresh parsley
- 4 teaspoons chopped chives or 4 teaspoons onion tops
- 2 teaspoons brandy (or B&B or dry vermouth)
- 1 dash ground cloves
- 1 dash nutmeg (freshly ground is nice)
- 20 uncooked shrimp, peeled and deveined
- 8 medium mushrooms, sliced
- 2 medium tomatoes, cut into wedges
- 1 medium green pepper, cut into 1/4 " strips
- 1 teaspoon flour
- 4 teaspoons dry vermouth
- cooked linguine (or rice)
- Melt butter in large skillet over medium high heat.
- Stir in the garlic, parsley, chives, brandy, cloves, and nutmeg.
- When butter is hot and bubbly, add shrimp, mushrooms, tomatoes, and pepper.
- Saute until shrimp are just cooked through (about 5 min.).
- Transfer shrimp and vegetables to a platter using slotted spoon.
- Set aside.
- Add flour to skillet and stir constantly until well blended, scraping up any bits clinging to the bottom.
- Stir in vermouth to deglaze.
- Reduce heat and simmer until sauce thickens, about 2-3 min.
- Put shrimp and vegetables back into skillet.
- Stir to coat with sauce.
- Simmer until heated through.
- Serve over linguine (or rice).
I've never made anything quite like this, and I really enjoyed it! The hardest part of this dish for me was chopping the veggies and peeling and deveining the shrimp...if that says anything for the ease of the dish! I did make a couple changes: I left out the chives and parsley, and green pepper, due to DH's health, left out cloves because I could not find mine (oops!), and I used cooking sherry instead of brandy and vermouth (I could not find vermouth anywhere!). It still was very tasty! I think I would definitely use less butter next time, or use olive oil instead, as it seemed very buttery...but I think that's the only thing. Thanks for adding variety to our menu!
Borderline 4-5 stars. Delicious recipe that is great for weeknights because it's so easy to put together. I followed the recipe exactly, and it came together quickly and easily (I had everything in bowls or ramekins ready to go). I'm still waffling about this being 4-star as opposed to 5-star...but I think I'll go with four only because there was no mention of salt and pepper, and it was a bit difficult to get the flour to incorporate into the sauce. I think I'll salt and pepper the veggies and shrimp, and also dissolve the flour into a bit more vermouth the next time I make this - and I will definitely be making this again. The nutmeg and clove added a special something that really made this dish stand out - nice, nice recipe pgserver6 - give your friend Joanna a "high four" from us! ;-)
Wonderful dish! I used two cloves of garlic and my chinese garlic chives I have growing on the window sill (we LOVE garlic). I also loved the addition of nutmeg to this dish. This is a keeper and I can't wait to make it again. Thanks so much, pgserver6, for sharing this. It's a winner.