Prep time – approximately 10-15 minutes
Cook time – approximately 18-20 minutes
1 T lemon juice
1 T Worcestershire sauce
½ t salt
¼ white pepper
3T unsalted butter
1 clove garlic, minced
¼ c. white wine
¼ cup fish stock or clam juice
½ cup heavy cream 1T. Vermouth
Chopped fresh parsley for garnish
In a shallow dish or sealable plastic bag, combine the shrimp with the next four ingredients. Stir or shake to mix and let marinade for 10 minutes.
Melt the butter in a heavy sauté pan over medium heat. Add the shrimp and cook, turning them occasionally until the shrimp curl and are pink and opaque – about 5 minutes. Transfer shrimp to a plate and set aside.
Add the shallot and garlic to the pan and cook until translucent – about 5 minutes.
Add wine and stock and cook, stirring occasionally until reduced by half – about 5 minutes.
Add cream and vermouth to pan and cook stirring occasionally until reduced to about ½ cup– about 3 minutes.
Taste and adjust seasonings. Return prawns to pan and heat through.
Garnish with parsley and serve hot.
These can be served as an app – 24 servings, as a starter, 3-4 prawns each depending upon number of guests or as a meal. Goes very well with either pasta or rice.