Shrimp With Broccoli

Recipe Ingredients

1 tablespoon	15ml	Unsalted butter
3 tablespoons	45ml	Finely chopped shallots
1		Garlic - minced
2 tablespoons	30ml	Cognac
2 tablespoons	30ml	Tomatoes * (medium)
1 cup	237ml	Heavy cream
1/4 cup	59ml	Fish broth or clam juice
1/4 cup	59ml	Dry white wine
1 tablespoon	15ml	Dried tarragon - crumbled
1/8 teaspoon	0.6ml	Cayenne pepper
		Salt
		Fresh ground pepper
1 1/2 lbs	681g / 24oz	Fresh broccoli - florets only
24		Jumbo shrimp

Recipe Instructions

* Tomatoes should be peeled, seeded and coarsely chopped.

Heat oven to 450F

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 tablespoon 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.

Source:
SF Chronicle; Dec. 17, 1997 - WEEKEND COOK

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