Shrimp Flambe

Course : Shrimp
Serves: 4
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2 pounds unpeeled large fresh shrimp
1 tablespoon vegetable oil
2 tablespoons brandy
1 recipe white wine sauce
1 recipe hollandaise sauce
-----white wine sauce-----
1/4 cup chopped onion
1/4 cup chopped green pepper
2 cloves garlic -- minced
1 tablespoon vegetable oil
1 tablespoon diced pimiento
2 tablespoons Chablis or other dry white -- wine
1/8 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce
2 tablespoons sour cream
1 tablespoon chopped fresh parsley
-----hollandaise sauce-----
3 large egg yolks -- beaten
1/8 teaspoon salt
1 dash ground white pepper
2 tablespoon lemon juice
1/2 cup butter or margarine, divided

Preparation / Directions:

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.

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