Shrimp Flambe

Recipe Ingredients

2 lbs	908g / 32oz	Unpeeled large fresh shrimp
1 tablespoon	15ml	Vegetable oil
2 tablespoons	30ml	Brandy
		White wine sauce
		Hollandaise sauce
		White Wine Sauce
1/4 cup	15g / 0.5oz	Chopped onion
1/4 cup	36g / 1.3oz	Chopped green pepper
2		Garlic cloves - minced
1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Diced pimiento
2 tablespoons	30ml	Chablis or other dry white - wine
1/8 teaspoon	0.6ml	Worcestershire sauce
1/8 teaspoon	0.6ml	Hot sauce
2 tablespoons	30ml	Sour cream
1 tablespoon	15ml	Chopped fresh parsley
		Hollandaise Sauce
3		Egg yolks - beaten
1/8 teaspoon	0.6ml	Salt
1		Ground white pepper
2 tablespoons	30ml	Lemon juice
1/2 cup	99g / 3.5oz	Butter or margarine, divided

Recipe Instructions

Shrimp: 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. Yield: 1/3 cup

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. Yield: 3/4 cup.

Source:
Cooking Light, Jan/Feb 1994, page 108

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