Gamberetti di Mare
The Buttery - Key West
Bon Appétit November 1980

1/2 cup (1 stick) butter
1 garlic clove, crushed
1 tablespoon plus 1 teaspoon chopped fresh parsley
1 tablespoon plus 1 teaspoon chopped fresh chives or green onion tops
1 teaspoon brandy
Dash of ground cloves
Dash of freshly grated nutmeg
20 uncooked medium shrimp, peeled and deveined
8 medium mushroom caps
2 medium tomatoes, cut into 8 wedges
1 medium green bell pepper, cut into 1/4-inch strips
1 teaspoon flour
1 tablespoon plus 1 teaspoon dry Vermouth
Freshly cooked rice or linguine

Melt butter in large skillet over medium high heat. Stir in garlic, parsley, chives, brandy, cloves and nutmeg. When butter is hot and bubbly add shrimp, mushrooms, tomatoes and pepper and sauté until shrimp are just cooked through. Transfer to heated platter using slotted spoon. Keep warm. Add flour to skillet and stir constantly until well blended, scraping up any browned bits clinging to bottom. Stir in vermouth to deglaze pan. Reduce heat and simmer until sauce thickens, about 2 to 3 minutes. Pour over shrimp and vegetables. Serve immediately with rice or linguine. 2 servings.