Shrimp à l’Américaine

L.A. restaurateur Stephane Bombet makes a truly luscious version of shrimp à l’Américaine, a classic dish made with tomatoes and wine. His version includes Cognac, crème fraîche and a touch of cayenne, which create a sauce that’s totally irresistible.

  • Total Time:
  • Servings: 10 to 12

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  • 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

How to make this recipe

  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.


If you would like to flambé the Cognac, add it after the shrimp finish cooking in Step 2. Ignite carefully with a long-handled match and cook until the flames subside. Stir in the crème fraîche and serve.

Contributed By Photo © Eva Kolenko Published December 2016

1093981 recipes/shrimp-lamericaine 2016-11-07T14:36:33+00:00 Stephane Bombet december-2016 recipes,shrimp-lamericaine 1093981

Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: IslandRose

Review Body: This is delicious! Be generous with the seasoning! I forgot to buy canned tomatoes so I used peeled, seeded and chopped fresh, throwing in an extra bit of liquid. I prepared the rest of the recipe as specified, however I was so excited after tasting the sauce, that I dished it up into the bowls and forgot to add the creme fraiche. I don't think it needed it, but I'll do that next time, because there will be a next time--probably next week!

Review Rating: 5

Date Published: 2017-01-03

Author Name: GhostAf

Review Body: Restaurants in LA making look for this one for I am missing the taste ofShrimp à l’Américaine... this was simply to die for and I am wondering to create my own one that I can create when I am needing the taste and I am in the other part of the Globe 

Date Published: 2017-01-16