Shrimp Sautee With A Flambe And A Jete

• 1 pound large shrimp, peeled, deveined, rinsed and patted dry
• 4 tablespoons butter
• salt and freshly ground black pepper to taste
• 1/4 -1/3 cups Cognac
• 1/3 cup dry vermouth
• 2 tablespoons shallots, finely chopped
• 1/4-1/2 cups fresh flat-leaf parsley, finely chopped
• 1-2 sprigs fresh dill, finely chopped
• 1 cup diced tomatoes, drained
• 1/2 a large lemon

1. PREP: The key to a successful flambe is mise en place: have all of your ingredients prepped and ready to go and placed beside the stove. Small prep bowls come in handy.
2. SAUTE: Heat a large skillet over HIGH heat. Add shrimp. Toss them around in the pan until all of the moisture from them evaporates, about 30 seconds. Add the butter. As it melts, stir the shrimp around so that they are coated. Cook until shrimp turn pink - no longer. This will take only a few minutes. Season to taste with salt and pepper.
3. FLAMBE: Pour Cognac into a measuring cup, prep bowl or long-handled ladle and then onto the shrimp. Tilt the skillet toward a lit kitchen match or hand-held torch. For safety's sake, tilt the skillet AWAY from your body. Once enflamed, carefully set the skillet down. Allow the alcohol to burn off. This takes about 15-30 seconds. Add vermouth.
4. ADD ACCOUTREMENTS: When all the flames have died, add shallots, parsley, dill, and tomatoes. Stir to combine. The mixture should be bubbling. Continue cooking until everything is heated through, 2-3 minutes longer. Squeeze the lemon over the mixture and stir the juice into the sauce. Taste for seasonings. Add more salt and pepper if needed. Remove skillet from heat.
5. SERVE: Serve over plain white rice or with a sliced baguette. On the side, serve a crisp salad of mixed greens. Delicious with Sauvignon Blanc.

shrimp, butter, salt, cognac, shallots, parsley, dill, tomatoes, lemon

Taken from food52.com/recipes/10574-shrimp-sautee-with-a-flambe-and-a-jete (may not work)