Shrimp Flambe Recipe - Cooking Index
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 |
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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