Shrimp With Tomato And Dill

• 1 pound shrimp, peeled and deveined
• 3 tablespoons butter
• 2 tablespoons chopped shallots
• 1 clove garlic, minced
• 2 tablespoons Cognac
• 1/4 cup white wine
• 1/2 cup fish stock, or chicken stock
• 1 cup tomato puree, or fresh tomato sauce (see note)
• 2 tablespoons chopped fresh dill, or more as desired
• Pinch of sugar
• Salt and black pepper as desired
• 2 tablespoons cold butter, if desired

1. Saute shrimp in the butter over high heat until they just turn pink-white and remove them immediately to a serving dish.
2. They should be undercooked in the center at this point.
3. Add shallots and garlic to the pan and saute 30 seconds, or until slightly wilted but not brown.
4. Add Cognac and white wine and boil hard until almost evaporated.
5. Add stock and reduce by slightly more than half.
6. Add tomato puree, dill and sugar.
7. Season to taste with salt and pepper.
8. Bring the sauce to a boil and add shrimp and their juices to it.
9. Bring the mixture back to a boil, checking the seasoning once more but taking care not to overcook the shrimp.
10. Remove from the heat and stir in the butter until blended.
11. Serve with pasta or rice.

shrimp, butter, shallots, clove garlic, cognac, white wine, fish stock, tomato puree, fresh dill, sugar, salt, cold butter

Taken from cooking.nytimes.com/recipes/2018 (may not work)