Buttered shrimp from Bon Appétit Magazine, June 2011 (page 33)

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Notes about this recipe

  • mfto on August 06, 2011

    This recipe was categorized as a 1st course but we used it as a main dish for two. We did have fresh heads-on shrimp. I addded some dry vermouth in the final stage of cooking which was a plus. We served directly from the skillet family style. Some might take offense at the shrimp heads but they are more delicious than headless shrimp.

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