Preparation:
Heat butter in large, heavy saucepan. Add shrimps and cook over brisk flame for 5 minutes. Add brandy. Ignite. Add water, wine, salt, pepper, and thyme. Bring to boil. Cover and simmer for 15 minutes. Remove shrimps and set aside.
Mash together shrimps, hard-boiled egg, and 1/2 cup of cooking liquid. Add tomato paste and paprika. Stir in remaining cooking liquid and return to pan. Correct seasoning.
Heat. Serve hot.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
