Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Unpeeled large fresh shrimp
1 tb Vegetable oil
2 tb Brandy
White wine sauce
Hollandaise sauce

----------------------WHITE WINE 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

---------------------HOLLANDAISE SAUCE--------------------------
3 Egg yolks, beaten
1/8 ts Salt
ds Ground white pepper
2 tb Lemon juice
1/2 c Butter or margarine, divided

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.

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