134 vermouth shrimp Recipes

garlic cloves, minced (about 5 tsp), garlic cloves, smashed, shrimp, peeled, deveined , and each shrimp cut into 3 pieces (21 to 25 count), olive oil, salt, short pasta (rigatoni, fusilli, or campanelle), red pepper flakes, unbleached all-purpose flour, dry vermouth or 1/2 cup white wine, bottled clam juice, chopped fresh flat-leaf parsley (italian parsley), unsalted butter, fresh lemon juice, fresh ground black pepper , to taste, lemon, cut into wedges for serving

butter, olive oil, garlic cloves, pressed, fresh tomatoes, peeled, chopped, dry vermouth, tomatoes, chopped, dried oregano or 1 tbsp fresh oregano, salt and pepper, shrimp, peeled, feta cheese, cubed

olive oil, shrimp, peeled and deveined ,if desired (21 to 25 per lb), unsalted butter, garlic, minced or pressed through garlic press, lemon juice, dry vermouth, minced fresh parsley leaves, cayenne, salt, ground black pepper

dried penne pasta, extra virgin olive oil, shallot, chopped, garlic, chopped, fish stock, dry white wine, dry vermouth, uncooked shrimp, peeled, unsalted butter, chopped italian flat leaf parsley, grated parmesan cheese, freshly ground black pepper to taste

italian seasoned breadcrumbs, butter, melted, dry vermouth, freshly grated parmesan cheese, paprika, fresh parsley, garlic clove, minced, uncooked jumbo shrimp

italian seasoned breadcrumbs, butter, melted, dry vermouth, freshly grated parmesan cheese, paprika, minced fresh parsley, garlic clove, minced, jumbo shrimp, shelled, deveined and butterflied, clarified butter

boil-in-bag long-grain rice, butter, divided, bottled minced garlic, salt, chipotle chile powder, shrimp, peeled and deveined (about 1 lb), dry vermouth, fresh lime juice, sugar, chopped fresh cilantro

shrimp, peeled and deveined, original essence, unsalted butter, olive oil, fresh garlic, chopped, salt, pepper, cayenne pepper, dry white wine or 1/4 cup dry vermouth, lemon juice, worcestershire sauce, lemon zest, green onion, chopped, fresh parsley, basil, garlic bread, parmesan cheese, grated fine, to garnish

linguine, extra virgin olive oil, garlic cloves, shrimp or 1 1/2 lbs rock , peeled and deveined, fresh basil leaves, coarsely chopped, plus more leaves for garnish, minced orange zest, dry vermouth, low sodium chicken broth, lemon , juice of, light cream or 1/2 cup whipping cream, unsalted butter, salt, freshly ground black pepper

dried farfalle pasta (also called bow-tie or butterfly), onion (8 oz.), chopped, olive oil, diced tomatoes, dry vermouth or dry white wine, fat-skimmed chicken broth, drained capers, dried thyme, frozen peeled, deveined shrimp, chopped parsley, salt and pepper

tomatoes, chopped, red bell pepper, seeded, chopped, feta cheese, crumbled, olive oil, chopped pitted black olives (preferably brine-cured), fresh lemon juice, dry vermouth or dry white wine, dried thyme, green onions, chopped, garlic cloves, chopped, linguine, freshly cooked, cooked bay shrimp

olive oil, shrimp, about 16 per lb, peeled and deveined , shells reserved for shrimp butter, if using, dried red pepper flakes (or more ), chopped garlic, freshly squeezed lime juice, dry vermouth, butter (shrimp , see note below), mesclun , mixed young salad greens, for garnish

minced shallots or 2 tbsp green onions, butter, cooked fresh shrimp or 1 cup cooked canned shrimp, diced, salt, divided, pepper, madeira wine or 2 tbsp dry white vermouth, eggs, whipping cream, tomato paste, partially cooked pastry shells, grated swiss cheese

garlic cloves, shallot, onion, red bell pepper, green bell pepper, vine-ripened tomato, hard-shelled clams (less than 2 inches in diameter) such as littlenecks, mussels (preferably cultivated), shrimp (about 1 lb), extra-virgin olive oil, dry vermouth, dry white wine, crumbled saffron threads, fish stock or bottled clam juice, heavy cream, sea salt, thawed frozen cooked crayfish tails (about 1/2 lb), chopped fresh sorrel leaves

butter, olive oil, shallots, chopped, garlic, chopped, arborio rice, fresh thyme , tied in a bundle, white wine, chicken stock, white truffle butter, butter, coarsely chopped chervil, gulf shrimp fondue , recipe follows, white truffles, shaved, olive oil , plus 2 tbsp, shrimp heads, lemongrass, fennel seeds, shallots , plus 1 shallot, minced, chopped tomato, plus 4 tbsp peeled, seeded , large dice tomatoes, dry vermouth, sherry, cayenne, lemon thyme, water to cover, tail-on gulf shrimp, peeled, deveined and cut in half, butter, garlic, crushed, fines herbs ( chervil, parsley, tarragon and chives)

dry vermouth, chopped fresh thyme, chopped fresh marjoram, fresh lemon juice, salt, hot pepper sauce (such as tabasco), shrimp, peeled and deveined (about 1 3/4 lb), garlic cloves, minced, jalapeno pepper, finely chopped, olive oil, divided

butter, paprika, cayenne, white pepper, black pepper, dried thyme, shrimp, dry vermouth, sweet-hot mustard (mendocino)

pickling spice, divided, salt, lemon, sliced, salmon fillet, shrimp (about 1/2 lb), peeled, red onion, thinly sliced and separated into rings, white vinegar, dry vermouth, sugar, capers, black peppercorns, bay leaf