2 lbs. shrimp
1 c. tomato sauce
1 tsp. flour
1 tsp. parsley, finely chopped
1 tsp. olive oil
2 cloves garlic, finely chopped
2 oz. butter
1 jigger of brandy
Salt and pepper

Cook shrimp in oil for a few minutes, then add garlic and flame with brandy. Leave to evaporate for a minute; add butter and tomato sauce. Cook until shrimp is ready. Garnish with parsley and serve on a bed of rice pilaf.

Before cooking, dredge shrimp in flour, salt, and pepper.