| 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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