SHRIMP WITH TOMATO AND DILL

Steps:

• Saute shrimp in the butter over high heat until they just turn pink-white and remove them immediately to a serving dish. They should be undercooked in the center at this point.
• Add shallots and garlic to the pan and saute 30 seconds, or until slightly wilted but not brown. Add Cognac and white wine and boil hard until almost evaporated. Add stock and reduce by slightly more than half. Add tomato puree, dill and sugar. Season to taste with salt and pepper.
• Bring the sauce to a boil and add shrimp and their juices to it. Bring the mixture back to a boil, checking the seasoning once more but taking care not to overcook the shrimp. Remove from the heat and stir in the butter until blended. Serve with pasta or rice.