Heat butter in a skillet, add shallots and shrimp and cook for 3 minutes. Add vermouth and creole seasoning or salt and pepper to taste and cook about 8 minutes. Remove shrimp. Add dash of Saffron to sauce and simmer until slightly reduced. Add cream and simmer until thickened. Strain sauce into another pan, add fish stock to desired consistency and let sauce come to boil. Place shrimp in center of a ring of rice. Pour sauce over shrimp and place under broiler until golden.
Makes 2 servings.
Cajun Country -- New Iberia, Louisiana