Nantua Shrimp

Ingredients

• shrimp (Cleaned and ready to cook; the source does not indicate a quantity.)
• butter (For searing the shrimp and preparing the sauce; quantity not specified.)
• shallot (Quantity not specified.)
• white wine (For deglazing; quantity not specified.)
• cognac (For deglazing; quantity not specified.)
• cream (To bind the sauce; quantity not specified.)
• tomato (The source does not specify whether crushed tomato, tomato paste, or another form is used.)
• paprika (Quantity not specified.)
• salt (To taste.)
• pepper (To taste.)
• chives (For finishing; quantity not specified.)
• white rice, fresh pasta, or crusty bread (Optional accompaniment; choose one option.)

Steps

1. 1

   Heat a skillet and melt the butter.

2. 2

   Add the shrimp and sear for 40–50 seconds on each side. Avoid overcooking them.

3. 3

   Remove the shrimp from the skillet and set aside.

4. 4

   In the same skillet, add the shallot and cook over medium-low heat until softened, without browning.

5. 5

   Deglaze the skillet with the white wine and cognac. Reduce the mixture by half to concentrate the aroma and flavor.

6. 6

   Add the cream, tomato, and paprika.

7. 7

   Cook the sauce over low heat for 5 minutes, until it has a silky texture. Do not let it boil.

8. 8

   Return the shrimp to the skillet and cook for 1 minute to heat them through and coat them with the sauce.

9. 9

   Adjust the seasoning with salt and pepper.

10. 10

    Finish with chives and serve with the sauce, accompanied by white rice, fresh pasta, or crusty bread.

Notes

The source does not provide quantities, so they should be determined according to the number of diners. It also does not specify the form of the tomato or the type of cream. The sauce should remain silky and should not boil; avoid overcooking the shrimp.

Nutrition per serving

• main course
• French cuisine
• shrimp
• Nantua sauce
• sautéed
• with sauce
• gourmet
• gluten-free if served without bread or pasta