Tender shrimp cooked in olive oil with onion, garlic, and a hint of white pepper. Vermouth and lemon juice add a zesty of flavor. Toss with cooked pasta or serve over steamed rice.
2 pounds shrimp, fresh or frozen
1/4 cup olive oil or salad oil
2 teaspoons salt
1/4 cup onion, finely minced
1 clove garlic, minced
1/2 teaspoon white pepper
1/4 cup vermouth, extra dry
2 tablespoons lemon juice, freshly squeezed
Thaw frozen shrimp. Peel shrimp, leaving the last section of the shell on. Remove veins and wash.
Cook shrimp with oil, salt, onion, garlic and pepper in an electric frying pan at 325 degrees F for 8 to 10 minutes or until shrimp are pink and tender, stirring frequently.
Increase temperature to 425 degrees F. Add vermouth and lemon juice. Cook 1 minute longer, stirring constantly.
Toss the shrimp Miami with cooked pasta, serve over cooked rice, or alongside steamed vegetables.
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