Shrimp with broccoli

Yield: 4 servings

Measure 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

* 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.

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