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.
THIS RECIPE IS AMAZING!!! very easy, but the flavors are incredible! i had little left over, and made a shrimp quesadillas with it.... beyond yummy!!!Read More
I've made several versions of Sauce Americaine including the original using lobsters and a more recent one utilizing blue point crabs with reduced fish stock. The Cognac flambe of the crushed crustacean is a critical step no matter which one is chosen and the fish stock reduction is as important. 2 Tbs of Cognac is not sufficient- 50-75 millimeters is needed.Read More
After making it several times, this stands in the top ranks of my favorite recipes of all time. The only alterations I made were to mince a few extra cloves of garlic--standard procedure in my kitchen-- and to substitute sour cream for the crème fraîche, which is hard to find where I live. The sour cream works perfectly as long as it isn't subjected to high heat. Warm, crusty bread is a must as an accompaniment. Absolutely wonderful!Read More
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 GlobeRead More
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!Read More