Shrimp à l’Américaine

By PineyCook

Ingredients

• 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

Details

Adapted from foodandwine.com

Preparation

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.