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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves: 4

2 pounds peeled shrimp
3 tablespoons butter
2 tablespoons chopped shallots
1 clove minced garlic
2 tablespoons Cognac
1 cup dry white wine
1/2 cup fish stock
1 cup tomato sauce
1/2 teaspoon salt
1/4 teaspoon white pepper
1 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 to taste.
Pour juices from the shrimp in the boiling sauce. Add the dill. Spoon sauce over warm shrimp. Serve hot.

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