Shrimp Flambe (Hot Stuff!)

By á-170456

Ingredients

• WHITE WINE SAUCE:
• 2 pounds unpeeled large fresh shrimp
• 1 tablespoon vegetable oil
• 2 tablespoons brandy
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 2 garlic cloves minced
• 1 tablespoon vegetable oil
• 1 tablespoon diced pimiento
• 2 tablespoons Chablis or other dry white wine
• 1/4 teaspoon freshly-ground black pepper
• 1 dash Worcestershire sauce
• 1 dash hot sauce
• 2 tablespoons sour cream
• 1 tablespoon chopped fresh parsley
• HOLLANDAISE SAUCE:
• 3 egg yolks beaten
• 1/8 teaspoon salt
• 1 dash freshly-ground white pepper
• 2 tablespoons lemon juice
• 1/2 cup butter or margarine divided

Details

Servings 4

Preparation

Step 1

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 immediately.

White Wine Sauce: 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.

Hollandaise Sauce: 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.

This recipe yields 4 servings.