Ingredients
- 3 egg yolks
- 2 garlic (cloves)
- 1 pimiento (diced)
- 2 lb unpeeled shrimp (fresh)
- 1/2 c butter
- 1/4 c green pepper (chopped)
- 2 tb brandy wine sauce hollandaise sauce (white)
- 1/4 c onion (chopped)
- 2 tb sour cream
- 2 tb lemon juice
- 2 tb chablis
- 2 tb vegetable oil
- 1 tb parsley (chopped fresh)
- 1 ds worcestershire sauce
- 1 ds sauce (hot)
- 1/8 ts salt
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: 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.
