Cognac Shrimp Recipes

COGNAC SHRIMP WITH BEURRE BLANC SAUCE

Cognac Shrimp With Beurre Blanc Sauce image

This Cognac shrimp with beurre blanc sauce recipe is not complicated to make. This French main course is perfect for quick weeknight preparation.

Provided by Rebecca Franklin

Categories Dinner Entree

Time 40m

Yield 2

Number Of Ingredients 10

Ingredients

1 shallot (chopped)
1/2 cup dry white wine
2 tablespoons lemon juice
1 tablespoon heavy cream
12 tablespoons butter (cold)
1/16 teaspoon white pepper
5 tablespoons butter
3/4 pound medium shrimp (rinsed and deveined)
1/2 teaspoon salt
2 tablespoons Cognac

Steps:

Gather the ingredients.
Simmer shallots, white wine, and lemon juice in a small saucepan over low-medium heat for 5 to 10 minutes, until mixture is reduced to about 2 tablespoons.
Add cream and bring to just under a simmer.
When first few bubbles rise, turn heat down very slightly and add 12 tablespoons of butter, 1 tablespoon at a time, whisking constantly. Be sure to allow 1 pat of butter to melt completely before adding the next.
Once butter is fully incorporated, season beurre blanc sauce with white pepper and set aside.
In a skillet over high heat, melt 5 tablespoons of butter, and then sauté shrimp, turning a few times until cooked through-about 3 to 4 minutes.
Reduce heat to low and season shrimp with salt. Carefully add Cognac (it may flame) and stir thoroughly.
Spoon warm beurre blanc sauce over hot shrimp and serve.

Nutrition Facts : Calories 1200 kcal, Carbohydrate 12 g, Cholesterol 627 mg, Fiber 1 g, Protein 41 g, SaturatedFat 65 g, Sodium 2929 mg, Sugar 4 g, Fat 103 g, ServingSize 2 Servings, UnsaturatedFat 0 g

SHRIMP'N SHROOMS W/CREAMY COGNAC SAUCE

Shrimp'n Shrooms w/Creamy Cognac Sauce image

Well, tonight was a meal all for me since my husband is in Florida taking an exam. I rushed to the store and got the goodies. LOL I was so excited to make this dish cause I love all these items and my new found love of cookin' with cognac and pancetta just put it over the top with flavor. I didn't have anyone to share this with...

Provided by Kimberly Biegacki

Categories Seafood

Time 35m

Number Of Ingredients 13

Ingredients

1 lb large shrimp
8 oz pancetta
1/4 c onions, diced
6-8 large leaves of kale, chopped or torn (i use the whole leaf but if you want chop off stems)
1/3 c cognac
1/4 c butter
1 Tbsp garlic, minced
1/2 - 1 c fire roasted tomatoes, diced
3 to 4 Tbsp heavy cream (approx.)
1/4 c sour cream (approx.)
2 1/2 Tbsp tomato paste
8 - 12 oz baby bellas, sliced
1/2 box thin spaghetti or angel hair pasta (8 oz)

Steps:

1. Saute your onions, pancetta for 5 or so minutes in butter and then add your chopped kale, garlic, baby bellas, and tomatoes. Add some of your cognac and cook for about 15 minutes with a lid on. Stirring occasionally & then add your tomato paste & remaining cognac. (If you need to you add a little water if necessary). Next, add your shrimp to cook through and your cream and sour cream to the sauce. It should be about 5 -7 minutes depending on the size of shrimp. Add your salt and pepper to taste as well. When you add your shrimp is when you will add your pasta to it's boiling water as it takes only about 6 minutes for al dente. Serve this on top of the pasta.

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