Butterflied Shrimp in Wine

Excellent served with rice.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄2 cup chicken broth
• 1⁄8 teaspoon pepper
• 1  egg
• 3  tablespoons butter
• 2  tablespoons parsley
• 1⁄3 cup dry vermouth
• 1⁄4 teaspoon salt
• 1  lb large shrimp
• 1⁄2 cup flour
• 2  tablespoons  oil

Directions

1. Combine broth, vermouth salt & pepper and set aside.
2. Remove shells and butterfly shrimp, devien rinse and pat dry with paper towels.
3. Coat shrimp with beaten egg, then flour.
4. Over medium heat add butter & oil until bubbly.
5. Cook shrimp until pink 1-2 minutes each side.
6. Stir in vermouth mixture, cook for about 1 minute.
7. Garnish with lemon & parsley.