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
Servings 10
Adapted from foodandwine.com
Preparation
Step 1
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.
2. 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.
You'll also love
- Slow Cooker Country Style Barbecue... 4.8/5 (4 Votes)
- Green Bean Casserole 5/5 (3 Votes)
- Grilled Calamari & Arugula Salad 5/5 (3 Votes)
- Sea Bass & Tomato Ceviche 5/5 (3 Votes)
- Crab Imperial 5/5 (3 Votes)
- Baked Coconut Shrimp with... 4.5/5 (45 Votes)
Review this recipe