• Serves four
  • 2 pounds of shrimp, cleaned and peeled
  • 1 1/2 sticks of margarine
  • 1 large can of mushrooms, drained
  • 1 bunch of green onions, chopped
  • 5 or 6 large cloves of garlic, chopped
  • 1/2 cup dry Vermouth
  • 2 tablespoons of lemon juice
  • season to taste with Morton's Nature Seasoning

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Melt the margarine in a large skillet. Add chopped onions and garlic. Sauté until tender. Add the shrimp and stir until shrimp turns pink. Add mushrooms, Vermouth, Nature's Seasoning and lemon juice. Stir and cover. Cook over medium heat for 5 to 8 minutes. Serve over rice.


Joan Daughdrill calls this Shrimp Miami, but we call it Shrimp Joanie. The secret is the garlic and lots of it.

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