SHRIMP Sanojah's
16 large shrimp
Bread crumbs flavoured with salt, pepper, garlic, dill
and parsley
Butter, melted with garlic
Flour
1 egg, beaten
½ oz vodka
1oz Cointreau
Frozen shrimp which has already been peeled and de-veined.
Dip shrimp in flour, then egg, and then roll in bread crumbs. Heat garlic
butter, to a high temperature and sauté the shrimp for three minutes. Pour
vodka into the pan and flambé (ignite carefully with a match). Serve
immediately over rice, couscous, sautéed greens or linguini. Serves four.