1Mix together vermouth, tomatoes, garlic, oil, mustard, thyme and salt in bowl large enough to hold shrimp in 1 layer. Microwave, uncovered, with 650 watts until tomatoes soften, 10 minutes.
2Meanwhile, place lemon zest, parsley and garlic in food processor fitted with metal blade. Process until finely chopped. Set aside.
3When tomato mixture is done, add shrimp, toss to mix. Microwave, uncovered, with 650 watts for 4 minutes. Stir and continue to microwave, uncovered, with 650 watts until shrimp turn pink and firm, 2 minutes. Sprinkle with lemon mixture and serve immediately.
Add the essence of the sea to your gumbo without the fishy smell.
How to Make Easy Shrimp Pasta
There's really only one requirement for a weeknight dinner: that it can be prepared quickly. But who says you can't also have fancy and delicious? In this episode of The Easiest Way, Amy Wisniewski of the CHOW Test Kitchen shows you how to use our Fast Lemon-Parsley Shrimp Pasta recipe to create an easy yet elegant meal at home.