| 1 | * tomatoes should be peeled, seeded and coarsely chopped. |
| 2 | ~--------------------------------------------------------------------- ~-- heat oven to 450°F. |
| 3 | Heat butter in a small saucepan over low heat. |
| 4 | Add shallots and garlic; cook for 2 minutes. |
| 5 | Pour in cognac, warm and ignite. |
| 6 | Shake pan until flames subside. |
| 7 | Stir in tomatoes, cream, fish broth, wine, tarragon, cayenne, salt and pepper. |
| 8 | Simmer uncovered, stirring occasionally, 10 minutes. |
| 9 | Place four 12 inch squares of aluminum foil on work surface. |
| 10 | Spoon 2 tb tomato sauce onto center of each square. |
| 11 | Place broccoli florets on sauce and shrimp on broccoli. |
| 12 | Spoon remaining sauce over shrimp and broccoli. |
| 13 | Double fold foil to seal packets and place on a baking sheet. |
| 14 | Bake for 15 minutes. |
| 15 | Check shrimp in one packet; they should be pink and curled. |
| 16 | Serve hot. |
| 17 | 394 calories per serving |
