Here how I prepare another great recipe, Scampi Flamingo, from the Mary and Vincent Price's cookbook classic Treasury of Great Recipes. Hotel Danieli Royal Excelsior in Venice, Italy serves this great Scampi Flamingo--elegant, yet not too difficult.

Recipe Instructions:

Ingredients:

•  7/8 cup butter 
• 1 medium onion minced 
• 1 stalk celery finely chopped 
• 1 carrot finely chopped 
• 1/4 teaspoon thyme 
• 2 lbs. large shrimp in their shells 
• 1/4 cup cognac 
• 1-1/2 cups cream 
• 1/2 cup milk 
• 1/3 cup sherry 
• 1/2 cup behamel sauce 
• 1/2 teaspoon salt 
• 1 teaspoon lemon juice 
• 8 egg yolks 
• 8 egg whites 
• 5/6 cup sugar 
• 4 tablespoons of flour 
• 4 tablespoons of framboise 
• 2-1/2 cups fresh raspberries 
• Salt 
• Rice-A-Roni Rice Pilaf 

Preparation:

• Heat 1/2 cup butter in a skillet. Add the onion, celery and carrot and 1/4 teaspoon thyme. 
• Cook for about 10 minutes until you see the veggies are starting to brown. 
• Next add your shrimp (in the shells) and cook for 10 minutes. Stir frequently. 
• Pour in 1/4 cup cognac and ignite, letting the flame burn out. Next remove the shrimp, cool slightly, and then the not so nice part--remove shells and veins. 
• Add cream, milk, sherry and behamel sauce to a skillet and simmer for 10 minutes. You should get a kind of heavy sauce. Add salt and lemon juice. Add back in your shrimp and heat for about 5 minutes.

Presentation:

Lightly swirl 1/4 cup butter into sauce and pour over the shrimp. Serve with the Rice-A-Roni.