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Shrimp Flambe

Courses: Sauces
Serves: 4 people

Recipe Ingredients

2 lbs 908g / 32ozUnpeeled large fresh shrimp
1 tablespoon 15mlVegetable oil
2 tablespoons 30mlBrandy
  White wine sauce
  Hollandaise sauce
  White Wine Sauce
1/4 cup 15g / 0.5ozChopped onion
1/4 cup 36g / 1.3ozChopped green pepper
2   Garlic cloves - minced
1 tablespoon 15mlVegetable oil
1 tablespoon 15mlDiced pimiento
2 tablespoons 30mlChablis or other dry white - wine
1/8 teaspoon 0.6mlWorcestershire sauce
1/8 teaspoon 0.6mlHot sauce
2 tablespoons 30mlSour cream
1 tablespoon 15mlChopped fresh parsley
  Hollandaise Sauce
3   Egg yolks - beaten
1/8 teaspoon 0.6mlSalt
1   Ground white pepper
2 tablespoons 30mlLemon juice
1/2 cup 99g / 3.5ozButter 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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