| 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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