Brazillian Food

Sauce Rose:

Put the tomato sauce, the cream cheese and the light cream in a medium saucepan. In a small bowl cream 1 Tbsp. butter with the flour until a smooth paste as formed. Stir the paste into the ingredients in the saucepan, and continue stirring until well amalgamated, and there are no lumps. Cook over low heat until the sauce thickens and there is no taste of raw flour. Add salt to taste. Heat the cognac carefully in a small container; remove from heat, and light with small match. Let flame until flames extinguish. Add cognac to sauce. Set aside and keep warm.

Sauteed shrimp:

In medium to large saucepan, bring 1 quart (1 litre) of water to a boil. Add a pinch of salt, then shrimp. Reduce heat to simmering. Cook shrimp for 2 minutes, then drain, and immediately refresh in cold water. Add 1 Tbsp. oil and remaining Tbsp. butter to heavy frying pan or saute pan, and heat until butter melts and begins to bubble. Add garlic and onion, and cook until transparent but not browned, about 3 minutes. Add shrimp, and saute, tossing regularly, until thoroughly heated, and until the shimp lightly browns, about 5 minutes.

Serve the shrimp and sauce in separate bowls (see photo) with plain white rice.