Lt. Dan's Lemon Shrimp
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | each |
shrimp
large, shrimp, unpeeled |
*
|
| ¼ | cup |
butter
or margarine |
|
| ¾ | cup |
crab meat
fresh, drained, flaked |
|
| ¼ | cup |
vermouth
dry, white |
* |
| 2 | tablespoons |
parsley leaves
minced fresh |
|
| 1 ½ | tablespoons |
lemon juice
|
|
| 2 | each |
garlic cloves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | each |
shrimp
large, shrimp, unpeeled |
*
|
| 59 | ml |
butter
or margarine |
|
| 177 | ml |
crab meat
fresh, drained, flaked |
|
| 59 | ml |
vermouth
dry, white |
* |
| 3E+1 | ml |
parsley leaves
minced fresh |
|
| 23 | ml |
lemon juice
|
|
| 2 | each |
garlic cloves
minced |
|
Directions
Peel and devein shrimp, leaving tails intact; set aside.
Melt butter in a large skillet over medium heat; add shrimp, crabmeat, and next 4 ingredients.
Bring to a boil; reduce heat, and simmer, uncovered, 4 to 5 minutes.
Spoon mixture evenly into 4 individual serving dishes, arranging shrimp around crabmeat.
Garnish with fresh parsley sprigs and lemon wedges, if desired.
