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Shrimp à l’Américaine


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  • 2 pounds large shrimp (about 40), shelled and deveined
  • Kosher salt
  • Pepper
  • 6 tablespoons unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 4 shallots, very thinly sliced
  • 2 garlic cloves, minced
  • 3/4 cup dry white wine
  • 2 tablespoons Cognac
  • One 15-ounce can diced tomatoes
  • 2 teaspoons tomato paste
  • 1/4 teaspoon cayenne
  • 1/4 cup crème fraîche
  • Crusty bread, for serving


Adapted from


Step 1

Season the shrimp with salt and pepper. In a large skillet, melt 3 tablespoons of the butter in the olive oil over moderately high heat. Add half of the shrimp and cook, turning once, until lightly browned but not cooked through, 1 to 2 minutes. Transfer to a plate. Repeat with the remaining shrimp. 

In the skillet, melt the remaining 3 tablespoons of butter. Add the shallots and garlic and cook over moderate heat, stirring occasionally, 
until softened and just starting to brown, about 5 minutes. Add the wine and Cognac and simmer until slightly reduced, about 2 minutes. Stir in the tomatoes, tomato paste and cayenne and simmer for 5 minutes, stirring occasionally. Add the shrimp and cook, stirring, until just cooked through, 3 to 5 minutes. Stir in the crème fraîche; season with salt and pepper. Serve with bread.

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