Shrimp With Broccoli in Foil Packets

"Just wrap fish and flavorings in foil and pop in the oven for 15 minutes. From Good Food Magazine, April 1987."
 
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Ready In:
45mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • 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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Reviews

  1. GastroGnomically delicious--exceeding all my expectations! Okay, so I didn't follow the recipe exattackly: here's what I did: subbed about 5 T homemade tomato sauce for the chopped tomato pieces; use some fish sauce (shrimp flavor) for the clam juice, oops! didn't use the wine--and really meant to use up the white wine!!!--used frozen broccoli instead of fresh (par-cookied to speed things up), and thawed (already cooked) shrimp. So not sure if the true spirit of the recipe is what we ended up with -- but we all loved it. Served in bowls (the sauce was runny) and then used Recipe #370946 to sop up the liquid--mmm-good! *ZWT 5 Groovy GastroGnomes* with two thumbs up, baby! Peace!!
     
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Tweaks

  1. GastroGnomically delicious--exceeding all my expectations! Okay, so I didn't follow the recipe exattackly: here's what I did: subbed about 5 T homemade tomato sauce for the chopped tomato pieces; use some fish sauce (shrimp flavor) for the clam juice, oops! didn't use the wine--and really meant to use up the white wine!!!--used frozen broccoli instead of fresh (par-cookied to speed things up), and thawed (already cooked) shrimp. So not sure if the true spirit of the recipe is what we ended up with -- but we all loved it. Served in bowls (the sauce was runny) and then used Recipe #370946 to sop up the liquid--mmm-good! *ZWT 5 Groovy GastroGnomes* with two thumbs up, baby! Peace!!
     

RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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