Sumitted by Laurie K.
1/3 cup dry vermouth
1 teaspoon chicken bouillon
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound large cooked shrimp
1 whole egg
1/2 cup all purpose flour
2 tablespoons butter or margarine
2 tablespoons salad oil
2 teaspoons parsley (optional)
Lemon slices for garnish (optional)
About 45 minutes before serving mix in a cup the water, vermouth, bouillon, salt and pepper, set aside.
Remove shells from shrimp. Rinse under running cold water to remove vein. With knife, cut each shrimp three-fourths of the way through, along center back; spread each shrimp open.
In bowl with fork, beat egg. Put the flour on a piece of waxed paper. Mix shrimp with egg in bowl, then coat with flour. In 12-inch skillet over medium heat, heat butter and salad oil until hot. Cook the shrimp, half at a time, until lightly browned on both sides (about 1 to 2 minutes on each side), removing shrimp to plate as they brown.
Return shrimp to skillet; stir in vermouth mixture. Over medium-high heat, heat to boiling; cook 1 minute to blend flavors. Spoon shrimp and sauce onto platter. Sprinkle with parsley and garnish with lemon slices if desired.
Makes 4 quarter pound servings or 2 half pound servings.