These gorgeous prawns are tender, not overcooked, thanks to quick frying in a mixture of garlic and butter. Remove them from the heat as soon as the lemon vermouth is ready соус. 
Time: 30 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 g chopped and peeled king scampi prawns (large greenish sea shrimp)
- Coarse salt and freshly ground black pepper
- 2 tbsp. l (30 gr.) Unsalted butter
- 2 tsp crushed garlic
- 1/4 Art. dry white vermouth
- 1 tbsp. l freshly squeezed lemon juice
- 2 tsp finely chopped fresh parsley leaves
- 1/4 tsp grated lemon peel
Recipes with similar ingredients: shrimp, garlic, vermouth, lemon, parsley
Recipe preparation:
- Put the shrimp on a large dish or plate and completely pat dry with a paper towel. Put the shrimp so that they lay on the flat side in one layer.
- Heat a large frying pan over medium heat. Salt and pepper shrimp. Put butter in a pan. When by foam begins to form at the edges, increase the heat and turn over a dish of shrimp in a pan so that they fall all at once. Fry without touching them for 1 min. Add the garlic and cook another 1 min. Turn the shrimp over and fry for another 2 minutes. Transfer the shrimp to a bowl.
- Put the frying pan on the fire again and pour vermouth on it and lemon juice. Boil the liquid until it thickens slightly, about 30 sec Scrape sticky pieces from the bottom of the pan. wooden spoon. Add the zest and parsley to the sauce. Pour sauce shrimp, salt and pepper to taste and mix.
- Place the shrimp on 4 plates or place on a plate and serve.
