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Suggest a better descriptionShrimp: ~----- 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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Serving Size: 1 Serving (415g) | ||
Recipe Makes: 4 | ||
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Calories: 846 | ||
Calories from Fat: 537 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.6g | 79 % | |
Saturated Fat 26g | 130 % | |
Monounsaturated Fat 21.7g | ||
Polyunsanturated Fat 8g | ||
Cholesterol 1663mg | 512 % | |
Sodium 554.1mg | 19 % | |
Potassium 614.5mg | 16 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 10.1g | ||
Protein 62.5g | 89 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 846
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