Steps

1. Peel and devein the shrimp, removing the dark intestinal tract. Trim the pointy part and antennae. Leave the shell on one segment of the tail.
   🕒 02:11
2. Finely mince the shallots. The key here is to slice them cleanly without chopping to preserve their flavor.
   🕒 03:22
3. Finely chop the chives.
   🕒 02:00
4. Lightly season the peeled shrimp with salt, black pepper, and all-purpose flour. Dust only the body of the shrimp, holding it by the head.
   🕒 05:33
5. In a bowl, combine 2 egg yolks, 1 tsp mustard, and 1 cup heavy cream. Mix well to create the sauce base.
   🕒 06:45
6. Melt 3 tbsp butter in a frying pan. Sear the floured shrimp until golden brown, starting with the side facing upwards (head to the left, belly towards you).
   🕒 06:03
7. Flip the shrimp and briefly sear the other side.
   🕒 07:26
8. Sauté 1 clove of garlic in the same pan next to the shrimp. Then, add the minced shallots and sauté.
   🕒 07:45
9. Remove the pan from heat. Add 60 ml brandy and carefully ignite it to flambé.
   🕒 08:59
10. Remove from heat again. Add 1/2 cup port wine and flambé. The key here is to add complex flavor and umami through flambéing the brandy and port wine.
    🕒 09:09
11. Add the prepared egg yolk, mustard, and cream mixture. Gently increase the temperature while stirring, allowing the egg yolks to cook slowly. The trick is to avoid overheating to prevent the egg yolks from clumping. Simmer over low heat, stirring until thickened.
    🕒 09:51
12. Turn off the heat and mix everything gently with residual heat to equalize the temperature.
    🕒 10:22
13. Stir in the chopped chives. The dish is now complete.
    🕒 10:30