Quoting Sean Dennis to Dave Drum <=-
I'd replace the dry vermouth with vegetable stock
Title: Creamed Shrimp and Artichoke
1/4 c Dry vermouth
You'll loose most of the alcohol as the dish cooks. But if you want
to avoid wines altogether consider some vinegar and a pinch of the
spices an herbs that give vermouth its unique taste.
Every manufacturer has its own secret formula but some of the spices
commonly used are cardamom, chamomile, cinnamon, citrus peel, cloves, coriander, ginger, hyssop, juniper, marjoram, quinine, and wormwood.
Vermouth is bitter and somewhat sour, so I would go with 2
tb vinegar, 2 tb flat tonic water (for the quinine) with lemon peel,
pine needles if you can't get juniper berries and tarragon in lieu
of wormwood plus any of the above things you have on hand all soaked
for at least a week,
Cheers
Jim
... I have a deeply rooted prejudice against meat substitutes.
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