Au Pied de Cheval restaurant, Cancale, Brittany does 'Crevettes Flambe'. Recipe, please?

Question

This would be my last meal on earth, and my first choice in the next!! I can't find the recipe anywhere!

Answer 1

Crevettes Flambé

10---41-50 shrimp -- peeled and deveined
1 teaspoon butter -- softened
1 teaspoon shallot -- finely chopped
each salt and pepper -- pinch
2 ounces macadamia nuts -- crushed
1/2 ounce brandy
Newburg sauce -- heated


Melt butter over medium heat add shallots sauté lightly, add shrimp season, cook 1 minute, add macadamian nuts then flame with brandy, when flame has gone out finish with Newburg sauce.
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Newburg Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups water
2 teaspoons Seafood Redi-Base
1/2 teaspoon Old Bay Seafood Seasoning
1 teaspoon paprika
1/2 teaspoon Worcestershire sauce
2 tablespoons dry sherry
2 tablespoons heavy cream
Melt butter in saucepan and add flour to form a roux. Slowly whisk in water and Redi-Base until blended.
Add old Bay Seasoning, paprika and Worcestershire sauce. Bring to a boil.
Remove from heat and add sherry and cream. Serve.
Makes 2 1/2 cups.

Answer 2

Hawaiian Crevettes Flambé

10---41-50 shrimp -- peeled and deveined
1 teaspoon butter -- softened
1 teaspoon shallot -- finely chopped
each salt and pepper -- pinch
2 ounces macadamia nuts -- crushed
1/2 ounce brandy
2 servings Newburg sauce -- heated


Melt butter over medium heat add shallots sauté lightly, add shrimp season, cook 1 minute, add macadamian nuts then flame with brandy, when flame has gone out finish with Newburg sauce.

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Serving Ideas : Serve over rice, with steamed vegetables

Answer 3

http://lhj.com/lhj/food/;jsessionid=RKNVBQHXGL24JQFIBQNR5VQ
try here, its quite good
hope i helped