Shrimp flambe (hot stuff)

4 servings

Ingredients

Quantity Ingredient
2 pounds Unpeeled large fresh shrimp
1 tablespoon Vegetable oil
2 tablespoons Brandy
¼ cup Chopped onion
¼ cup Chopped green pepper
2 Garlic cloves, minced
1 tablespoon Vegetable oil
1 tablespoon Diced pimiento
2 tablespoons Chablis or other dry white
3 Egg yolks, beaten
⅛ teaspoon Salt
dash Ground white pepper
White wine sauce
Hollandaise sauce wine
1 dash Worcestershire sauce
1 dash Hot sauce
2 tablespoons Sour cream
1 tablespoon Chopped fresh parsley
2 tablespoons Lemon juice
½ cup Butter or margarine, divided

Directions

WHITE WINE SAUCE

HOLLANDAISE SAUCE

Shrimp:

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Peel and devein shrimp. Cook shrimp in hot oil in a large skillet over medium-high heat, stirring constantly, 3 to 5 minutes, or until shrimp turn pink. Drain. Reduce heat to low, and add brandy. Ignite with a long match when brandy is heated; stir until flames die down. Add White Wine Sauce and Hollandaise Sauce, stirring well. Serve imediately.

White Wine Sauce:

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Cook first 3 ingredients in hot oil in a medium skillet over medium-high heat; stirring constantly, until crisp-tender. Stir in pimiento and next 4 ingredients; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Stir in sour cream and parsley.

Yield: ⅓ cup

Hollandaise Sauce:

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Combine egg yolks, salt, and pepper in top of a double boiler; gradually add lemon juice, stirring constantly. Add one-third of butter to egg mixture; cook over hot (not boiling) water, stirring constantly with a wire whisk, until butter melts. Add another one-third of butter, stirring constantly, until butter melts. As sauce thickens, stir in remaining one-third of butter. Cook, stirring constantly, until mixture is thickened. Yield: ¾ cup.

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