|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
|Chopped shallots||2 Tablespoon|
|Shrimp||2 Pound, shelled and deveined|
|Canned condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Canned chopped tomatoes||1⁄2 Cup (8 tbs)|
|Cognac||1⁄4 Cup (4 tbs)|
In skillet, cook onion, parsley, and shallots in butter until onion is tender.
Add remaining ingredients except cognac.
Cover; cook over low heat 10 minutes.
Stir now and then.
Carefully heat cognac; set it aflame, and pour over shrimp mixture.