Recipe - Jaohins Shrimp

12 (up to)
18 Raw shrimp
One half Lemon; juice of
5 (up to)
6 tablespoon Brandy
1 cup Tomato; peeled, seeded,
minced
Salt and pepper
1 ds Pernod
One half teaspoon Crushed garlic
1 ds Paprika
1 cup Chopped onions
One half cup White wine
1 cup Ketchup
One half cup Heavy cream
3 Spoons chopped parsley; more
or less

Butterfly shrimp, leaving tail on. Marinate shrimp for a few minutes with
garlic, paprika, and lemon juice. Heat butter and saute shrimp for few
minutes. Add onion and cook until soft. Flambe with brandy. Remove shrimp
and keep in warm place. Deglaze pan with white wine. Add tomato, ketchup,
salt and pepper. Cook until mixture thickens. Add heavy cream and again
cook down until thick. Sprinkle sauce with a little more paprika, chopped
parsley and dash of pernod. Add shrimp to pan and cook for a minute or two
until hot. Serve at once over rice pilaf. Scrves 2.

ARKANSAS TODAY, CHANNEL 11, KTHV

12/26/1990

"COOKING WITH DON BINGHAM"

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.