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RECIPE: Jumbo Shrimps
With Cognac Cream Sauce
CATEGORY:
Seafood
COUNTRY: International
SERVES: 4
INGREDIENT: 4 - 6 jumbo shrimps per
person 2 sticks of butter, one finely chopped (almost puréed) onion,
one soupspoon of tomato puree, 1/4 liter of fresh cream, one shot of
Cognac or Brandy, salt and pepper to taste, teaspoon limejuice.
DIRECTION: Clean shrimps and salt a
bit, grill until crisp in a pan. Take the shrimps out of the pan and place
them on a dish and keep warm. Melt butter in the
pan, add the chopped onion and the tomato puree and let it simmer on low heat for a minute,
add the cognac to the onions and flambé for an instant, then add the
cream, bring to a boil and let it simmer for a couple minutes, add salt
and pepper to taste. Pour
the cognac cream sauce over shrimps and serve with white rice or boiled
potatoes.
Recommended Wine: A nice dry Chardonnay or a Sauvignon blanc.
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