© Eva Kolenko
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 10 to 12

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. Slideshow: More Shrimp Recipes

How to Make It

Step 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. 


Step 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.

Chef's Notes

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.

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