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CATEGORY CUISINE TAG YIELD
Dairy, Seafood 4 Servings

INGREDIENTS

1 T Unsalted Butter
3 T Finely Chopped Shallots
1 Clove Garlic, Minced
2 T Cognac
2 Tomatoes *
1 c Heavy Cream
1/4 c Fish Broth Or Clam Juice
1/4 c Dry White Wine
1 T Dried Tarragon, Crumbled
1/8 t Cayenne Pepper
Salt
Fresh Ground Pepper
1 1/2 lb Fresh Broccoli, Florets Only
24 Jumbo Shrimp

INSTRUCTIONS

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.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 262
Calories From Fat: 220
Total Fat: 25.1g
Cholesterol: 89.1mg
Sodium: 177.5mg
Potassium: 225.4mg
Carbohydrates: 6.3g
Fiber: <1g
Sugar: 1.5g
Protein: 2.2g


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