What to do with that Vermouth that’s been in your cabinet for forever? Why poach some shrimp, of course. Greg decided to cook this recipe from Food & Wine Annual Cookbook 2011. This is a brilliant idea for a perfect shrimp cocktail! The Vermouth gave the shrimp a great bite, and you can’t beat fresh shrimp from Bon Secour! Serve this with a Ginger Remoulade for dipping.
Here’s the recipe:
- PREPARE THE SAUCE: In a food processor, combine the scallions, Heinz sauce, lemon juice, ginger, mustards, garlic and paprika and process until smooth. With the machine on, gradually pour in the oil and process until blended. Season with hot sauce and salt. Transfer to a bowl and refrigerate.
- In a large skillet, bring the vermouth to a boil. Add the shrimp and cook over low heat, turning once, until just pink and curled, 8 minutes; drain and let cool to room temperature, then cover and refrigerate. Serve with the remoulade.
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Excited to share another awesome project that includes one of my recipes! This is The Great Big Book of Green Smoothies that's just gone on sale for only $5. It features over 40 Green Smoothie easy-to-follow recipes from some of the web's best food bloggers, and a picture to go along with each.
Click the picture to find out more!
View my other e-books HERE.
