![Shrimp à l’Américaine](https://cdn.statically.io/img/www.foodandwine.com/thmb/nZ5CgTgpfPiS4tszs06H9CQu8dk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/shrimp-a-l-americaine-XL-RECIPE1216_0-959a081d16aa418e8ca29ebfbcf9b3b1.jpg)
Ingredients
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2 pounds large shrimp (about 40), shelled and deveined
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Kosher salt
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Pepper
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6 tablespoons unsalted butter
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3 tablespoons extra-virgin olive oil
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4 shallots, very thinly sliced
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2 garlic cloves, minced
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3/4 cup dry white wine
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2 tablespoons Cognac
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One 15-ounce can diced tomatoes
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2 teaspoons tomato paste
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1/4 teaspoon cayenne
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1/4 cup crème fraîche
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Crusty bread, for serving
Directions
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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, turning once, until lightly browned but not cooked through, 1 to 2 minutes. Transfer to a plate. Repeat with the remaining shrimp.
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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.
Notes
If you would like to flambé the Cognac, add it after the shrimp finish cooking in Step 2. Ignite carefully with a long-handled match and cook until the flames subside. Stir in the crème fraîche and serve.