Cognac Shrimp and Broccoli Foil Packets
This delightful dish features tender jumbo shrimp and vibrant broccoli, all enveloped in a rich, creamy sauce with subtle hints of shallots and garlic, elevated by a splash of cognac. The foil packet cooking method ensures that all the flavors meld beautifully while keeping the shrimp succulent and the broccoli perfectly cooked. Perfect for a quick weeknight dinner or a weekend gathering, this recipe offers both convenience and gourmet flair, making it a timeless favorite from Good Food Magazine, April 1987.
4
Servings
619
Calories
14
Ingredients
Ingredients
Unsalted butter
1 tablespoon (Melted)
Shallots
3 tablespoons (Finely chopped)
Garlic
1 large clove (Minced)
Cognac
2 tablespoons (Liquid)
Ripe tomatoes
2 medium (Peeled, seeded, coarsely chopped (1 cup))
Heavy cream
1 cup (Liquid)
Fish stock or bottled clam juice
1/4 cup (Liquid)
Dry white wine
1/4 cup (Liquid)
Dried tarragon
1 teaspoon (Crumbling required)
Cayenne pepper
1/8 teaspoon (Spice)
Salt
To taste
Freshly ground black pepper
To taste
Broccoli florets
1 bunch (about 4-1/2 cups) (Florets only)
Jumbo shrimp
24 (1-1/2 lbs.) (In shells)
Instructions
1
Preheat your oven to 450 degrees Fahrenheit.
2
In a small non-corrosive saucepan, melt the butter over low heat. Add the finely chopped shallots and minced garlic, sautéing them for about 2 minutes until they become fragrant and slightly translucent.
3
Carefully pour in the cognac. Warm it briefly and then ignite with a long lighter or match to flambé the mixture, shaking the pan gently until the flames subside.
4
Add the peeled and seeded, coarsely chopped tomatoes, heavy cream, fish stock (or clam juice), dry white wine, dried tarragon, cayenne pepper, and salt and freshly ground black pepper to taste. Stir well and let it simmer uncovered for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
5
While the sauce simmers, prepare four 12-inch squares of aluminum foil on a clean workspace.
6
Spoon 2 tablespoons of the creamy tomato sauce onto the center of each foil square.
7
Evenly distribute the broccoli florets over the sauce, followed by placing the jumbo shrimp on top.
8
Bring the sides of the foil together and fold them over twice to seal the packets securely, ensuring no steam escapes, and place them on a baking sheet.
9
Bake in the preheated oven for 15 minutes. Check the shrimp in one packet; they should be pink and curled up, indicating they are perfectly cooked.
10
Serve immediately while hot for the best flavor experience.
Nutrition Information
46
Fat
16
Carbs
47
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Cognac Shrimp and Broccoli Foil Packets?
This is a gourmet seafood dish featuring jumbo shrimp and broccoli in a creamy cognac and tomato sauce, cooked in sealed aluminum foil squares.
What is the primary cooking method used?
The recipe uses the foil packet method, where ingredients are sealed in aluminum foil and baked in the oven to lock in steam and flavor.
How many servings does this recipe provide?
This recipe is designed to yield 4 servings.
What is the recommended oven temperature?
The oven should be preheated to 450 degrees Fahrenheit.
How long do the packets need to bake?
The shrimp and broccoli packets should bake for approximately 15 minutes.
What type of shrimp is required?
The recipe calls for 24 jumbo shrimp, which is roughly 1-1/2 pounds.
How should the broccoli be prepared?
Use one bunch of broccoli, yielding about 4-1/2 cups of florets.
What is the role of cognac in this recipe?
Cognac is used to deglaze the pan and add a rich, sophisticated depth of flavor to the creamy tomato sauce.
Do I need to flambé the cognac?
Yes, the instructions suggest carefully igniting the cognac with a long lighter to flambé the mixture until the flames subside.
What can I substitute for fish stock?
If you do not have fish stock, you can use bottled clam juice as an alternative.
How are the tomatoes prepared for the sauce?
Use 2 medium ripe tomatoes that have been peeled, seeded, and coarsely chopped to produce about 1 cup.
What type of wine is used in the sauce?
The recipe calls for 1/4 cup of dry white wine.
How much heavy cream is needed?
The recipe requires 1 cup of heavy cream to create the rich sauce.
What herbs and spices are used for seasoning?
The dish is seasoned with dried tarragon, cayenne pepper, salt, and freshly ground black pepper.
How many calories are in one serving?
There are approximately 619 calories per serving.
What is the protein content of this dish?
Each serving provides about 47 grams of protein.
How much fat is in this recipe?
The recipe contains 46 grams of fat per serving.
How many carbohydrates are per serving?
There are 16 grams of carbohydrates in each serving.
What size aluminum foil squares should I cut?
You should prepare four 12-inch squares of aluminum foil.
How much sauce goes into each foil packet?
Spoon 2 tablespoons of the prepared creamy tomato sauce onto the center of each foil square.
What is the order of ingredients in the foil packet?
Layer the sauce first, followed by the broccoli florets, and then place the shrimp on top.
How do I ensure the packets are sealed correctly?
Bring the sides of the foil together and fold them over twice to seal them securely so no steam escapes.
How do I know when the shrimp are fully cooked?
The shrimp should be pink and curled up when they are perfectly cooked.
What type of butter should I use?
The recipe specifies 1 tablespoon of melted unsalted butter.
How many shallots are needed?
The recipe requires 3 tablespoons of finely chopped shallots.
Is there any garlic in this recipe?
Yes, it calls for 1 large clove of minced garlic.
What magazine did this recipe originally appear in?
This recipe was featured in Good Food Magazine, April 1987 edition.
Can this be served immediately?
Yes, it is best served immediately while hot for the optimal flavor experience.
How long does the sauce need to simmer?
The sauce should simmer uncovered for about 10 minutes until it thickens slightly.
Is this a good recipe for weeknights?
Yes, it is described as a convenient and quick weeknight dinner that offers gourmet flair.