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Shrimp baked in sauce (crevettes a la sget) -1
6 servings
First wayShrimp peel and rinse. Melt the butter in a pan and fry the shrimp on each side in it for 1 minute. Sprinkle the shrimp with salt and pepper, douse with cognac and light (see page
7). When the flame goes out, put the onion, tomato paste, bay leaf, chaber and fill everything with dry white wine. Let simmer over a low heat for 5 minutes. Add the cream and keep on the heat for 1 minute. Remove the shrimp on a heated dish. Keep the sauce over a high heat for another 1 min, strain and pour shrimp over it.
First wayShrimp peel and rinse. Melt the butter in a pan and fry the shrimp on each side in it for 1 minute. Sprinkle the shrimp with salt and pepper, douse with cognac and light (see page
7). When the flame goes out, put the onion, tomato paste, bay leaf, chaber and fill everything with dry white wine. Let simmer over a low heat for 5 minutes. Add the cream and keep on the heat for 1 minute. Remove the shrimp on a heated dish. Keep the sauce over a high heat for another 1 min, strain and pour shrimp over it.
butter - 3 tbsp. spoons, onions - 0.25 cups, salt - 1.25 tsp, bay leaf - 1 pc., thyme - 0.12 tsp, shrimp - 700 g, tomato paste - 1 tbsp. spoon, cream - 0.3 cups, dry white wine - 0.75 cups, ground black pepper - 0.25 tsp, cognac - 2 tbsp. spoons
