Shrimp with broccoli
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Unsalted Butter |
| 3 | tablespoons | Finely Chopped Shallots |
| 1 | large | Clove Garlic, Minced |
| 2 | tablespoons | Cognac |
| 2 | mediums | Tomatoes * |
| 1 | cup | Heavy Cream |
| ¼ | cup | Fish Broth Or Clam Juice |
| ¼ | cup | Dry White Wine |
| 1 | tablespoon | Dried Tarragon, Crumbled |
| ⅛ | teaspoon | Cayenne Pepper |
| Salt | ||
| Fresh Ground Pepper | ||
| 1½ | pounds | Fresh Broccoli, Florets Only |
| 24 | Jumbo Shrimp | |
Directions
* Tomatoes should be peeled, seeded and coarsely chopped.
~--------------------------------------------------------------------- ~-- Heat oven to 450øF. Heat butter in a small saucepan over low heat. Add shallots and garlic; cook for 2 minutes. Pour in cognac, warm and ignite. Shake pan until flames subside. Stir in tomatoes, cream, fish broth, wine, tarragon, cayenne, salt and pepper. Simmer uncovered, stirring occasionally, 10 minutes. Place four 12 inch squares of aluminum foil on work surface. Spoon 2 tb tomato sauce onto center of each square. Place broccoli florets on sauce and shrimp on broccoli. Spoon remaining sauce over shrimp and broccoli.
Double fold foil to seal packets and place on a baking sheet. Bake for 15 minutes. Check shrimp in one packet; they should be pink and curled. Serve hot. 394 calories per serving. From: Syd's Cookbook.