Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Unsalted Butter 1/4 c Dry White Wine
3 tb Finely Chopped Shallots 1 tb Dried Tarragon, Crumbled
1 lg Clove Garlic, Minced 1/8 ts Cayenne Pepper
2 tb Cognac Salt
2 md Tomatoes * Fresh Ground Pepper
1 c Heavy Cream 1 1/2 lb Fresh Broccoli, Florets Only
1/4 c Fish Broth Or Clam Juice 24 Jumbo Shrimp

* Tomatoes should be peeled, seeded and coarsely chopped.
~---------------------------------------------------------------------
~-- Heat oven to 450øF. Heat butter in a small saucepan over low
heat. Add shallots and garlic; cook for 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
squares of aluminum foil on work surface. Spoon 2 tb tomato sauce
onto center of each square. Place broccoli florets on sauce and
shrimp on broccoli. Spoon remaining sauce over shrimp and broccoli.
Double fold foil to seal packets and place on a baking sheet. Bake
for 15 minutes. Check shrimp in one packet; they should be pink and
curled. Serve hot. 394 calories per serving. From: Syd's Cookbook.

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