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shrimp: 800 grams
flour
olive oil: 1 deciliter
dry white wine: 1 deciliter
brandy: 1/2 glass
lemon: 1
salt
pepper
Peel shellfish only from the ventral part, inflour them and brown them on the earthenware pan with oil.
Then add some wine and a little bit later some brandy. Salt it and pepper it.
When wine and brandy are evaporated almost at all add lemon juice then remove it from the fire and serve it.
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