2 pounds peeled shrimp
2 tablespoons chopped shallots
1 clove minced garlic
1 cup dry white wine
1/2 cup fish stock
1/2 teaspoon salt
1/4 teaspoon white pepper
tablespoon chopped dill
Devein shrimp. Sauté in butter over high
heat until they just turn pink white. Transfer them immediately to a serving
dish. Add shallots and garlic to the pan and sauté for about a minute.
Pour in Cognac and white wine and boil until reduced to 3/4. Add fish stock
and tomato sauce and boil for 15 minutes or until sauce reduces to half. Season
Pour juices from the shrimp in the boiling sauce. Add the dill.
Spoon sauce over warm shrimp. Serve hot.