Sublime Shrimp

• 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

1. Saute shrimp in large pan in butter and oil until they just turn pink- about 1 minute. Remove from pan-keep warm.
2. 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.
3. Serve beside a bed of seasoned rice, tender crisp beans or snow peas, garnish with an orange curl & fresh chopped parsly and voila!

shrimp, butter, olive oil, salt, white wine, brandy, herbes, bay seasoning, cream, chicken broth, butter, flour, cayenne pepper, parsley

Taken from www.epicurious.com/recipes/member/views/sublime-shrimp-1201505 (may not work)