Weekend In a French Kitchen: Shrimp with Armagnac

This week my experience with Weekend in A French Kitchen ranged from the complex and wonderful– Chilled Spring Pea Soup from Café Boulud Cookbook–to  the simple and sublime–Langoustine (or Shrimp in my case) with Armagnac from A Kitchen in France by Mimi Thorisson. Mimi describes her recipe as “summer comfort food.” To me it is just plain delicious and ridiculously easy to make. Also, it is a great reminder that good recipes need not be complicated and time consuming. Two tips, however: don’t forget the Armagnac as it really adds a sophisticated twist; and if you are not a huge onion/shallot fan, feel free to cut that amount back to suit your tastes. I learned the hard way that shallots can vary greatly in volume. I think Mimi’s recipe intends that small ones be used rather than the baseball size Sous Chef bought. 

See what the rest of the Weekend in a French Kitchen group has to say about this dish. If you like our concept and enthusiasm for French cooking, why don’t you join our group?

Aurevoir and Bon Appetit until next week!