We like the subtle vermouth flavor, the quick cooking time, and the light, airy barely-there coating that makes the shrimp crisp til the vermouth hits them, then mellows.
In a cup mix ½ c water, 1/3 c dry vermouth, 1 tsp instant chicken bouillon, 1/2 t salt, 1/8 t pepper. Butterfly 1 lb jumbo shrimp: remove shells, hold under running water to remove vein, slice through the backs ¾ of the way, flatten. Drain. In a bowl beat 1 egg with a fork.
Measure ½ c flour on wax paper, Mix shrimp with egg in bowl, then coat lightly with flour, hit & miss technique is fine.. Heat 2 TB butter & 2 TB canola or vegetable oil in skillet over medium til hot… cook in two batches, til lightly browned, - about 2 min each side- remove as they brown. They will just be a pretty golden color, not really brown at all.
Return all shrimp to skillet, stir in vermouth mixture, over med high, heat to boiling; cook 1 minute to blend flavors. sprinkle with a little parsely. Makes 4 entree servings.