Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

----------------------WHITE WINE SAUCE---------------------------
1/4 c Chopped onion - wine
1/4 c Chopped green pepper 1 ds Worcestershire sauce
2 Garlic cloves, minced 1 ds Hot sauce
1 tb Vegetable oil 2 tb Sour cream
1 tb Diced pimiento 1 tb Chopped fresh parsley
2 tb Chablis or other dry white

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

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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