1 lb. shrimp (25-30 per lb.)
1 med. onion, finely chopped
1 sm. green or red sweet bell pepper, seeded and cut in strips
1/4 c. butter
1 clove garlic, minced or pressed
2 tsp. curry powder
1/4 c. brandy, heated until lukewarm
1 tsp. paprika
1/2 tsp. salt
1/2 c. whipping cream
2-3 drops Tabasco sauce
Fluffy rice

Shell and devein shrimp. In a large frying pan cook onion and pepper strips in heated butter until soft but not browned. Mix in garlic and curry powder. Cook for about 30 seconds. Add uncooked shrimp in a single layer. Drizzle with brandy, ignite and cook, stirring lightly until flames subside. Sprinkle with paprika and salt. Mix in cream. Cook over medium heat 2-3 minutes, stirring frequently until shrimp are pink and firm to the touch and liquid is reduced slightly. Taste and add salt if needed. Season with Tabasco sauce to taste. Serve curried shrimp over rice.