Shrimp With Broccoli in Foil Packets

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 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. 1

   Heat oven to 450 degrees.

2. 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. 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. 4

   Bake 15 minutes. Check shrimp in 1 packet; they should be pink and curled. Serve hot.