Pan Seared Shrimp, Creme Armagnac, Warmed Tomatoes

Provenance

Pan Seared Shrimp, was a cuisine du moment opportunity.  When you need to make some food and haven't planned it yet, is when you MUST use cuisine du moment.  You have 30 minutes to get something out.  Well this plate can be served as an appetizer or an entree (with the right sides) and can feed 4-8 people.  I have written the recipe for 8 as an app.   This recipe is really a combination of the food I had on had one night.  I had some raw shrimp left over from the previous night and it needed to get cooked.  I had some really fresh vine ripe tomatoes.  And some creme fraiche (I bought mine at whole foods).  You can make it yourself, but you need 48 hours notice.  I had 48 minutes.

The recipe just came together.  Pan sear the shrimp.  Saute shallots, add armagnac, creme fraiche and reduce.  Warm the tomatoes in the sauce.  Return the shrimp to the pan.  Coat everything with the sauce and plate.

Ingredients

24 Medium sized shrimp, peeled and deveined, rinsed and patted dry
2 vine ripe tomatoes, cored and cut into 16 wedges
1 medium shallot, finely diced
2 Tbs Armagnac (or Courvoisier)
1 Tbs Butter
1 tsp olive oil
3 Tbs Creme Fraiche

To Prep

If you didn't buy the shrimp peeled and deveined, do so now.  Finely dice the shallots; core and cut the tomatoes into wedges.

To Cook

Heat a medium skillet (large enough to hold all 24 shrimp in a single layer) over medium high heat. Melt the butter.  Once the butter has started to bubble add the olive oil.  Drop the shrimp in to the pan and a single layer.  The shrimp cook fast so pay attention to them.  If they are over cooked, there is really nothing you can do to make it better.  Once they start to turn orange and the flesh is starting to turn opaque, about 1-2 minutes, then turn the shrimp.  Add salt and pepper to taste.  Cook for another minute until the shrimp have golden brown edges.  Reserve the shrimp.

Saute the shallots for about 2 minutes until they start to turn translucent.

Turn down the heat before adding the armagnac.  wait about 60 seconds before attempting this next step.  If you are comfortable doing it, you can light the armagnac, by tipping the pan into the fire.  If not, then let the alcohol evaporate as you reduce the liquid.  After about 1 minute, add the creme fraiche.  Reduce for about 2-3 minutes.  Add the tomatoes and let them warm up, about 1 minute per side.

To Plate

Place 3 shrimp on the plate add two wedges of tomatoes, and one spoonful of the sauce to 8 small plates.  Serve immediately.

You can watch my video on YouTube:

Pan Seared Shrimp, Creme Armagnac, Warmed Tomatoes