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Crevettes Flambés au Curry Recipe

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This recipe for Crevettes Flambés au Curry, by , is from Stanz Favorite Recipes: in other words; Some of Mine, Some of Yours and Some of Theirs! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chef Cecil Browning, Executive Chef/Snee Farm Country Club; Charleston, SC
Added: Wednesday, July 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 lb. butter
8 large raw shrimp, peeled and deveined
1 oz. gin
1 1/2 c. curry sauce (see recipe in cookbook)
1/4 c. heavy cream

Directions:
Directions:
Heat copper flambé pan or heavy skillet. Melt butter, add shrimp. Cook shrimp until firm. Add gin and flambé.

When flames have subsided, add curry sauce. Cook, stirring constantly, until shrimp is cooked.

Add cream just before serving, blend well.

Serve with rice pilaf.

Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
The curry sauce is made from a fish bouillon.

I visited this restaurant with friends who vacationed at Hilton Head, SC in 1981. The recipes for this dish and several others appeared in the Charleston, SC "The News and Courier", April 1, 1981. These dishes were exquisite!

 

 

 

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