Ingredients
2lb. large size peeled shrimp
2 tblsp. butter
2 tblsp. olive oil
salt and papper to taste
2/3 c. dry white wine
1/4 brandy
1/4 tsp herbes de Provence
dash of old Bay seasoning
1 1/2 c. 35% cream
1/2 c. chicken broth
2 tblsp. soft butter
1 tblsp. flour
cayenne pepper
parsley
Preparation
Saute shrimp in large pan in butter and oil until they just turn pink- about 1 minute. Remove from pan-keep warm. In the same pan add the wine and the brandy and reduce to half. Add cream and brothand herbes de provence. Add the shrimp and bring it to a soft boil. With a fork mash the flour into the butter then stir this into the cream mixture. Stir and gently cook for 1 minute until sauce is silky. Add more white wine if it seems too thick. Sprinkle with a dash of cayenne. Serve beside a bed of seasoned rice, tender crisp beans or snow peas, garnish with an orange curl & fresh chopped parsly and voila!
