Name: Shrimp Flambe (Hot Stuff)
Ingredients: 2 lb Unpeeled large fresh shrimp; 1 tb Vegetable oil; 2 tb Brandy; White wine sauce; Hollandaise sauce; 1/4 c Chopped onion; 1/4 c Chopped green pepper; 2 Garlic cloves, minced; 1 tb Vegetable oil; 1 tb Diced pimiento; 2 tb Chablis or other dry white wine; 1 ds Worcestershire sauce; 1 ds Hot sauce; 2 tb Sour cream; 1 tb Chopped fresh parsley; 3 Egg yolks, beaten; 1/8 ts Salt; ds Ground white pepper; 2 tb Lemon juice; 1/2 c Butter or margarine, divided

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Dairy, Eggs		Shrimp, Seafood, Sauces, Bubba gump	4	Servings

INGREDIENTS

2	lb	Unpeeled large fresh shrimp
1	tb	Vegetable oil
2	tb	Brandy
		White wine sauce
		Hollandaise sauce
1/4	c	Chopped onion
1/4	c	Chopped green pepper
2		Garlic cloves, minced
1	tb	Vegetable oil
1	tb	Diced pimiento
2	tb	Chablis or other dry white wine
1	ds	Worcestershire sauce
1	ds	Hot sauce
2	tb	Sour cream
1	tb	Chopped fresh parsley
3		Egg yolks, beaten
1/8	ts	Salt
	ds	Ground white pepper
2	tb	Lemon juice
1/2	c	Butter or margarine, divided

INSTRUCTIONS

WHITE WINE SAUCE
HOLLANDAISE SAUCE
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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