Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    unsalted butter
   3      tablespoons   finely chopped shallots
   1      large   clov  garlic -- minced
   2      tablespoons   cognac
   2      medium        tomatoes *
   1      cup           heavy cream
     1/4  cup           fish broth or clam juice
     1/4  cup           dry white wine
   1      tablespoon    dried tarragon -- crumbled
     1/8  teaspoon      cayenne pepper
                        salt
                        fresh ground pepper
   1 1/2  pounds        fresh broccoli -- florets only
  24                    jumbo shrimp

Preparation:

* Tomatoes should be peeled, seeded and coarsely chopped. Heat oven to 450F Heat butter in a small saucepan over low heat. Add shallots and garlic; cook for 2 minutes. Pour in cognac, warm and ignite. Shake pan until flames subside. Stir in tomatoes, cream, fish broth, wine, tarragon, cayenne, salt and pepper. Simmer uncovered, stirring occasionally, 10 minutes. Place four 12 inch squares of aluminum foil on work surface. Spoon 2 tablespoon tomato sauce onto center of each square. Place broccoli florets on sauce and shrimp on broccoli. Spoon remaining sauce over shrimp and broccoli. Double fold foil to seal packets and place on a baking sheet. Bake for 15 minutes. Check shrimp in one packet; they should be pink and curled. Serve hot.