1 shallot, minced
3 tbsp. butter
1 1/2 lbs. raw shrimp, shelled and deveined
Pinch thyme
1 bay leaf
Salt and pepper to taste
2 tbsp. brandy (optional)
3/4 c. dry white wine
1 c. heavy cream
2 egg yolks
1 tsp. lemon juice
1 tsp. chopped parsley
1 tsp. chervil
1 tsp. tarragon

In saucepan, saute shallot in butter until golden. Add shrimp, thyme, bay leaf, salt and pepper. Simmer 7-8 minutes turning shrimp occasionally. Warm brandy; light it and pour it flaming over shrimp. Shake pan back and forth until flame dies. Add white wine and simmer 5 minutes.

Remove shrimp with slotted spoon to a heated serving dish and keep warm. Reduce pan juices to 1/3 original quantity.

Combine cream, egg yolks, lemon juice, parsley, chervil and tarragon. Add to saucepan; stir well. DO NOT LET BOIL! When sauce is hot and slightly thickened, pour it over shrimp and garnish with parsley sprigs. Serves 4. Great with shrimp or scallops and served over pasta.