Shrimp Flambe (Hot Stuff) -

2 tb Brandy

White wine sauce Hollandaise sauce --WHITE WINE SAUCE-- 1/4 c Chopped onion

1/4 c Chopped green pepper

2 Garlic cloves, minced

1 tb Vegetable oil

1 tb Diced pimiento

2 tb Chablis or other dry white

- wine 1 ds Worcestershire sauce

1 ds Hot sauce

2 tb Sour cream

1 tb Chopped fresh parsley

--HOLLANDAISE SAUCE-- 3 Egg yolks, beaten

1/8 ts Salt

ds Ground white pepper 2 tb Lemon juice

1/2 c Butter or margarine, divided

3 to 5 minutes, or until shrimp turn pink. Drain. Reduce heat to low, and add brandy. Ignite with a long match when brandy is heated; stir until flames die down. Add White Wine Sauce and Hollandaise Sauce, stirring well. Serve imediately. White Wine Sauce:

3 ingredients in hot oil in a medium skillet over medium-high heat; stirring constantly, until crisp-tender. Stir in pimiento and next

4 ingredients; cover, reduce heat, and simmer

5 minutes, stirring occasionally. Stir in sour cream and parsley. Yield:

1/3 cup Hollandaise Sauce:

3/4 cup.