Bear’s Crawfish Swallows with Cognac Cream Sauce

In a pan as wide as possible, melt the butter and briefly brown the shrimp in it. Add the shallots and saute. Flambé with cognac and extinguish with white wine. Add the cream and cook to a creamy sauce.

Dip the tomatoes briefly in hot water, cool, peel, remove the seeds and cut into cubes. Add to the sauce together with the chives. Season with pepper, salt, paprika and cayenne pepper.

Cut the shrimp into tranches, arrange on hot plates and garnish with the bear crab shells.

Instead of bear crab shanks, you can also use giant shrimps or possibly prawns.

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