Shrimp Flambe

Ingredients

500 gr unpeeled shrimp
30 ml vegetable oil
30 ml brandy wine sauce hollandaise sauce
30 gr onion
34 gr green pepper
2 garlic
1 pimiento
30 gr chablis
1 ml worcestershire sauce
1 ml sauce
30 ml sour cream
2 gr parsley
3 egg yolks
1 gr salt
30 ml lemon juice
110 gr butter

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 imediately.

*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: one third 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: 0.75 cup.