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Fish, Classics and bistro fare

Shrimp à l’armoricaine with rice

Shrimp à l'armoricaine with rice is shrimp seared then simmered in a tomato sauce built on white wine and cognac, served over rice. It serves 4, takes 35 minutes, is rated medium difficulty, and costs about €3.80 per person. The key is reducing the sauce just enough to concentrate the tomato and cognac flavor without tasting acidic.

Tonight, shrimp simmered in a tomato sauce with white wine and cognac, served with rice.

Shrimp à l’armoricaine with rice
Total time
35 min
Difficulty
Medium
Cost per person
€3.80
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Armoricaine sauce is that tomato base spiked with cognac and white wine usually paired with lobster. Here it coats shrimp that get a quick sear first, so they stay firm instead of turning rubbery. Espelette pepper adds a gentle warmth, and fresh parsley cuts through the richness right before serving.

This is a dinner for when you want something a bit special without a lot of fuss, a Friday night or a casual Sunday with guests who dropped by. White rice soaks up the sauce and rounds out the plate. It takes a bit more time than usual because of the flambé and the reduction, but none of it is actually hard.

The ingredients

4 people

Fish counter

  • Raw peeled shrimp 600 g

Fruits and vegetables

  • Shallots 2
  • Garlic 2 cloves
  • Parsley 1 bunch

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Tomato pasteoften in the pantry 1 tbsp
  • Cognacoften in the pantry 4 cl
  • Dry white wineoften in the pantry 10 cl
  • Espelette pepperoften in the pantry 1 tsp
  • Riceoften in the pantry 300 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Shellfish, Gluten

The step by step recipe

  1. Sear the shrimp in very hot oil, one minute per side, then set them aside.

    Don't cook them through, they'll finish in the sauce.

  2. In the same pan, cook the shallots and garlic until softened. 3 min

    Stir to scrape up the browned bits.

  3. Pour in the cognac, flambé it, then add the white wine and let it reduce. 3 min

    Step back a little when you flambé.

  4. Add the tomatoes, tomato paste, Espelette pepper, salt, and pepper, and let it simmer. 12 min

    Taste the sauce, tomato can turn acidic, a pinch of sugar smooths it out.

  5. Add the shrimp back in, heat for two minutes, and serve with rice cooked in salted water and fresh parsley. 11 min

    Spoon the sauce generously over the rice.

Our tips to get it right

  • If you start with whole raw shrimp, peel them yourself, raw shrimp flesh takes on the sauce flavor better than shrimp that were already cooked.
  • Let the sauce reduce uncovered while it simmers, it should coat the back of a spoon before you add the shrimp back in.
  • Cook the rice while the sauce simmers so everything hits the table hot and the shrimp don't sit too long in the pan.

The variations

  • Swap the cognac for armagnac or brandy if that's what you have, the result stays close to the original.
  • For an alcohol free version, skip the flambé and wine, add a splash of lemon juice at the end for brightness.
  • To save time, use already cooked shrimp and cut their time in the sauce to one minute, just to warm them through.

What to serve it with

  • A glass of the same dry white wine
  • Crusty bread for the sauce
  • A simple green salad

Storage

The sauce keeps for 2 days in the fridge in a sealed container, but shrimp don't hold up well to a second full cooking, so reheat gently instead. You can freeze the sauce alone for up to 2 months, then add fresh shrimp when you're ready to serve.

Questions about this dish

Can you make the sauce ahead of time?

Yes, the tomato cognac sauce can be made a day ahead and reheated gently. Add the shrimp only right before serving so they stay firm.

Do you really need to flambé the cognac?

Flambéing isn't required, you can just let the alcohol reduce over low heat for two minutes. The flavor will be slightly less pronounced but the dish still works.

Can you use a different seafood instead of shrimp?

Scallops or chunks of monkfish work well in this same sauce. Just adjust the cooking time to match the texture of whichever seafood you choose.

How do you keep the shrimp from turning rubbery?

Sear the shrimp very briefly at the start, one minute per side is enough. They finish cooking gently in the sauce, which keeps them from overcooking.

How long does it take to make shrimp à l'armoricaine with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in shrimp à l'armoricaine with rice?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does shrimp à l'armoricaine with rice cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, gluten. Always check the labels of the products you buy.

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