| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Syd’s book, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Unsalted Butter |
| 3 |
tb |
Finely Chopped Shallots |
| 1 |
lg |
Clove Garlic, Minced |
| 2 |
tb |
Cognac |
| 2 |
md |
Tomatoes * |
| 1 |
c |
Heavy Cream |
| 1/4 |
c |
Fish Broth Or Clam Juice |
| 1/4 |
c |
Dry White Wine |
| 1 |
tb |
Dried Tarragon, Crumbled |
| 1/8 |
ts |
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 450°F. 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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