Shrimp in Paprika-Yogurt Sauce

• 1 1/2 pounds medium-size raw shrimp
• 1 large sweet red pepper, cored and seeded
• 1 large green pepper, cored and seeded
• 2 tablespoons butter
• Salt and freshly ground pepper to taste
• 2 teaspoons paprika
• 1 tablespoon finely chopped shallots
• 1 teaspoon finely chopped garlic
• 2 tablespoons Cognac
• 1/2 cup sour cream
• 1 cup drained plain yogurt
• 4 tablespoons chopped fresh coriander

1. Shell and devein the shrimp.
2. Cut the red pepper into 1/2-inch cubes.
3. Slice the green pepper into 1 1/2-inch-long strips.
4. Heat the butter in a large nonstick skillet.
5. Add the shrimp, salt, pepper and paprika.
6. Stir with a wooden spatula.
7. When the shrimp become pink (they should take 2 to 3 minutes), remove them with a slotted spoon, leaving the cooking liquid in the pan.
8. In the same skillet, add the red and green peppers, shallots, garlic, salt and pepper.
9. Cook, stirring, about 3 to 4 minutes over medium-high heat.
10. Add the Cognac, shrimp and any juices that have accumulated.
11. Cook over medium heat for 2 minutes more.
12. Add the sour cream and the yogurt.
13. Blend well and check for seasoning.
14. Add the chopped coriander, and bring to a simmer for about 30 seconds.
15. Do not boil, or the sauce will separate.
16. Serve immediately.

shrimp, sweet red pepper, green pepper, butter, salt, paprika, shallots, garlic, cognac, sour cream, yogurt, fresh coriander

Taken from cooking.nytimes.com/recipes/1370 (may not work)