Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 20 \N | Unpeeled large fresh shrimp |
| ¼ cup | Butter or margarine |
| ¾ cup | Fresh crabmeat; drained and flaked |
| ¼ cup | Vermouth |
| 2 tablespoons | Minced fresh parsley |
| 2 \N | Cloves garlic; minced |
| 1½ tablespoon | Lemon juice |
| \N \N | Parsley sprigs; lemon wedges (for garnish) |
Peel shrimp, leaving tails on; devein and set aside. Meld butter in a large skillet; add shrimp, crabmeat, and next 4 ingredients. Bring to a boil, reduce heat, and simmer 4-5 minutes. Spoon mixture into 4 individual serving dishes; arrange shrimp around crabmeat. If desired, garnish with parsley sprigs and lemon wedges. Yields 4 servings.
MAGAZINE ARTICLE
MRS. JOAN COLLINS,
CROSS LANES, WV
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .