Ingredients:
1/2 cup butter
1 clove garlic, crushed
4 teaspoons chopped fresh parsley
4 teaspoons chopped chives or 4 teaspoons onion tops
2 teaspoons brandy ( or B&B or dry vermouth)
1 dash ground cloves
1 dash nutmeg ( freshly ground is nice)
20 uncooked shrimp, peeled and deveined
8 medium mushrooms, sliced
2 medium tomatoes, cut into wedges
1 medium green peppers, cut into 1/4 ” strips
1 teaspoon flour
4 teaspoons dry vermouth
cooked linguine ( or rice)
Directions:
Melt butter in large skillet over medium high heat.
Stir in the garlic, parsley, chives, brandy, cloves, and nutmeg.
When butter is hot and bubbly, add shrimp, mushrooms, tomatoes, and pepper.
Saute until shrimp are just cooked through (about 5 min.).
Transfer shrimp and vegetables to a platter using slotted spoon.
Set aside.
Add flour to skillet and stir constantly until well blended, scraping up any bits clinging to the bottom.
Stir in vermouth to deglaze.
Reduce heat and simmer until sauce thickens, about 2-3 min.
Put shrimp and vegetables back into skillet.
Stir to coat with sauce.
Simmer until heated through.
Serve over linguine (or rice).
Servings: 4-5
Time preparation: 15 min.
Time total: 30 min.