|Raw shrimps||2 Pound|
|Butter||1⁄2 Cup (8 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Egg yolks||6 , well beaten|
Shell and devein shrimps.
Wash and drain thoroughly.
Melt butter in a chafing dish and saute shrimps until flesh becomes opaque and shrimps are pink, about 10 minutes.
Pour brandy over shrimps and ignite.
In another saucepan heat heavy cream just to boiling point.
Beat some cream into egg yolks.
Add egg mixture to remaining cream and cook over low heat, stirring constantly, until sauce thickens.
Add salt and paprika to taste.
Pour sauce over shrimps.