Shrimp à l’Américaine


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In the skillet, melt the remaining 3 tablespoons of butter. Add the shallots and garlic and cook over moderate heat, stirring occasionally, 
until softened and just starting to brown, about 5 minutes. Add the wine and Cognac and simmer until slightly reduced, about 2 minutes. Stir in the tomatoes, tomato paste and cayenne and simmer for 5 minutes, stirring occasionally. Add the shrimp and cook, stirring, until just cooked through, 3 to 5 minutes. Stir in the crème fraîche; season with salt and pepper. Serve with bread. 

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