Taboon Restaurant Unpeeled Shrimp
in Vermouth and Garlic Sauce

Ingredients

  • 1 pound, 6 ounces jumbo shrimp
  • Olive oil
  • salt and pepper
  • 1/3 cup extra-dry vermouth
  • 2 ounces cold butter, cut into small cubes
  • Chopped cilantro leaves
  • Juices from 1/2 lemon
  • 1 garlic clove, minced

Instructions

  1. Devein and clean shrimp.
  2. Place a large sauté pan over medium-high heat. Put olive oil in pan. Arrange shrimp in pan. Season the shrimp with salt and pepper.
  3. Sauté shrimp until done - avoid over-cooking. Turn shrimp to opposite sides and squeeze the head against the pan to disperse its juices.
  4. Deglaze with vermouth, flambé and add butter, cilantro, lemon juice and garlic, whisking constantly until all butter dissolves.
  5. Serve on preheated plates.

Yield: 2 servings

Source: Taboon Restaurant, Jaffa, Israel

This post may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our disclosure policy.



Join our group at MeWe or Gab

Yummy Recipes at MeWe        Yummy Recipes at Gab