SHRIMP à L'AMéRICAINE

Shrimp à l'Américaine image

Number Of Ingredients 12

2 pounds Large shrimp, shelled and deveined
6 tablespoons Unsalted butter
3 tablespoons Extra-virgin olive oil
4 heads Shallots, thinly sliced
2 cloves Garlic, minced
3/4 cup Dry white wine
2 tablespoons Cognac
1 can Canned diced tomatoes (15-oz.)
2 teaspoons Tomato paste
1/4 teaspoon Cayenne pepper
1/4 cup Crème fraîche
1 loaf Crusty bread

Steps:

Season the shrimp with salt and pepper. In a large skillet, melt 3 tablespoons of the butter in the olive oil over moderately high heat. Add half of the shrimp and cook, tuning once, until lightly browned but not cooked through, 1 to 2 minutes. Transfer to a plate. Repeat with the remaining shrimp.
In the skillet, melt the remaining 3 tablespoons of butter. Add the shallots and garlic and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 5 minutes.
Add the wine and Cognac and simmer until slightly reduced, about 2 minutes. Stir in the tomatoes, tomato paste and cayenne and simmer for 5 minutes, stirring occasionally.
Add the shrimp and cook, stirring until just cooked through, 3 to 5 minutes. Stir in the crème fraîche; season with salt and pepper.
Serve with bread.