Shrimp à Laméricaine Food

PAELLA 'A L'AMERICAINE

Steps:

• Prick sausage in several places with a pin and place in a paella pan or electric skillet with 1/4 inch water; cover and simmer slowly 5 minutes, then drain, discarding liquid.
• Cut sausage into 1/2-inch pieces and saute' in pan with the oil until lightly browned; stir in onions and peppers.
• Cover and cook slowly until vegetables are tender.
• Remove with a slotted spoon, leaving fat in pan.
• Dry chicken pieces in paper towels, heat fat in pan, and brown chicken on all sides.
• Drain fat out of pan, add the sausage and vegetables, then the remaining ingredients.
• Cover and simmer slowly for 15 minutes--chicken will be one-half to two-thirds cooked, and will finish later, with the rice.
• (May be cooked in advance; bring to the boil before proceeding.) About half an hour before serving, bring chicken and sausage to the rapid boil on top of the stove.
• Sprinkle in the rice, mixing it down into the liquid with a spoon.
• Boil rapidly 5 to 6 minutes, uncovered--do not stir the rice.
• When it has swollen and begun to rise to the surface, rapidly push the shrimp, tail end down, into the rice; strew on the tomatoes, peas or beans, chickpeas, and olives.
• Again, do not stir, simply push these ingredients down into the rice with a spoon.
• Carefully correct seasoning.
• Reduce heat and let paella simmer for another 8 to 10 minutes, or more, uncovered, until rice is just tender--slightly al dente.
• (It is best not to cover the pan, but if you feel the rice is not cooking properly, cover for a few minutes, sprinkling on a few tbsps. or so of stock or water if rice seems dry; then uncover to finish cooking.) At the end of the cooking, the rice will have absorbed the liquid.
• Serve the paella from its cooking pan, and decorate with the lemon quarters and parsley.
• Note: When finished cooking, I will cover and let sit for 5-10 minutes before serving.

SHRIMP à L'AMéRICAINE

Steps:

• Season the shrimp with salt and pepper. In a large skillet, melt 3 tablespoons of the butter in the olive oil over moderately high heat. Add half of the shrimp and cook, tuning once, until lightly browned but not cooked through, 1 to 2 minutes. Transfer to a plate. Repeat with the remaining shrimp.
• In the skillet, melt the remaining 3 tablespoons of butter. Add the shallots and garlic and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 5 minutes.
• Add the wine and Cognac and simmer until slightly reduced, about 2 minutes. Stir in the tomatoes, tomato paste and cayenne and simmer for 5 minutes, stirring occasionally.
• Add the shrimp and cook, stirring until just cooked through, 3 to 5 minutes. Stir in the crème fraîche; season with salt and pepper.
• Serve with bread.