Shrimp With Broccoli in Foil Packets Recipe #369580
Just wrap fish and flavorings in foil and pop in the oven for 15 minutes. From Good Food Magazine, April 1987.
by JackieOhNo!
45 min | 20 min prep
SERVES 4
- 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 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.)
- Heat oven to 450 degrees.
- 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.
- 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.
- Bake 15 minutes. Check shrimp in 1 packet; they should be pink and curled. Serve hot.
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