Total Time
Prep 15 mins
Cook 15 mins

This is a recipe from a girlfriend of the past, Joanna, who is a great cook, and now owns her own restaurant. Irie, Jo!

Ingredients Nutrition


  1. Melt butter in large skillet over medium high heat.
  2. Stir in the garlic, parsley, chives, brandy, cloves, and nutmeg.
  3. When butter is hot and bubbly, add shrimp, mushrooms, tomatoes, and pepper.
  4. Saute until shrimp are just cooked through (about 5 min.).
  5. Transfer shrimp and vegetables to a platter using slotted spoon.
  6. Set aside.
  7. Add flour to skillet and stir constantly until well blended, scraping up any bits clinging to the bottom.
  8. Stir in vermouth to deglaze.
  9. Reduce heat and simmer until sauce thickens, about 2-3 min.
  10. Put shrimp and vegetables back into skillet.
  11. Stir to coat with sauce.
  12. Simmer until heated through.
  13. Serve over linguine (or rice).


Most Helpful

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!

godsjoyfulkid October 07, 2006

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! ;-)

Lizzie-Babette March 29, 2004

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.

Merlot March 29, 2004

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