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Ingredientes
- 1 shallot, chopped
- 3 tbsp. butter
- 1 1/2 lbs. raw shrimp, shelled and deveined
- Healthy pinch thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp. brandy (optional)
- 3/4 c. dry white wine
- 1 c. heavy cream
- 2 egg yolks
- 1 teaspoon lemon juice
- 1 teaspoon minced parsley
- 1 teaspoon chervil
- 1 teaspoon tarragon
Direcciones
- In saucepan, saute/fry shallot in butter till golden brown. Add in shrimp, thyme, bay leaf, salt and pepper. Simmer 7-8 min turning shrimp occasionally. Hot brandy; light it and pour it flaming over shrimp. Shake pan back and forth till flame dies. Add in white wine and simmer 5 min.
- Remove shrimp with slotted spoon to a heated serving dish and keep hot. Reduce pan juices to 1/3 original quantity.
- Combine cream, egg yolks, lemon juice, parsley, chervil and tarragon. Add in to saucepan; stir well. Don't LET BOIL! When sauce is warm and slightly thickened, pour it over shrimp and garnish with parsley sprigs. Serves 4. Great with shrimp or possibly scallops and served over pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 6 servings | |
| Calories 278 | |
| Calories from Fat 134 | 48% |
| Total Fat 15.19g | 19% |
| Saturated Fat 8.65g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 215mg | 72% |
| Sodium 218mg | 9% |
| Potassium 269mg | 8% |
| Total Carbs 3.08g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.28g | 0% |
| Protein 23.63g | 38% |
