Shrimp With Broccoli in Foil Packets |
|
 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Just wrap fish and flavorings in foil and pop in the oven for 15 minutes. From Good Food Magazine, April 1987. Ingredients:
1 tablespoon unsalted butter |
3 tablespoons finely chopped shallots |
1 large garlic clove, minced |
2 tablespoons cognac |
2 medium ripe tomatoes, peeled, seeded, coarsely chopped (1 cup) |
1 cup heavy cream |
1/4 cup fish stock or 1/4 cup bottled clam juice |
1/4 cup dry white wine |
1 teaspoon dried tarragon, crumbled |
1/8 teaspoon cayenne pepper |
salt & freshly ground black pepper (to taste) |
1 bunch broccoli, florets only (about 4-1/2 cups) |
24 jumbo shrimp, in shells (1-1/2 lbs.) |
Directions:
1. Heat oven to 450 degrees.
2. Heat butter in small noncorrosive saucepan over low heat. Add shallots and garlic and cook 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.
3. Place four 12-inch square of aluminum foil on work surface. Spoon 2 T. tomato sauce onto center of each square. Place broccoli florets on sauce and shrimp on broccoli. Double fold foil to seal packages and place on baking sheet.
4. Bake 15 minutes. Check shrimp in 1 packet; they should be pink and curled. Serve hot.
|
|