Cognac Shrimp With Beurre Blanc Sauce Recipes

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COGNAC SHRIMP



Cognac Shrimp image

A delicious mixture of caramelized shallots sauteed with shrimp and sun-dried tomatoes in a light and creamy cognac sauce. Serve hot with a side of pasta or warm, crusty bread.

Provided by jade

Categories     Seafood     Shellfish     Shrimp

Time 35m

Yield 4

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic, minced
½ cup thinly sliced shallots
1 pound shrimp, peeled and deveined
salt and pepper to taste
1 dash dried red pepper flakes
¼ cup oil-packed sun-dried tomatoes, drained and diced
½ cup cognac
½ cup fat free half-and-half

Steps:

  • Heat the butter and olive oil in a skillet over medium-high heat, and saute the garlic and shallots until lightly browned. Stir in shrimp, and season with salt, pepper, and red pepper. Mix in sun-dried tomatoes. Cook and stir 5 minutes, or until shrimp is opaque and lightly browned.
  • Pour cognac into the skillet, and stir to loosen browned bits from bottom. Reduce heat to low, and stir in half-and-half. Simmer 5 minutes, or until slightly thickened.

Nutrition Facts : Calories 275.7 calories, Carbohydrate 8.3 g, Cholesterol 182 mg, Fat 8.7 g, Fiber 0.6 g, Protein 20.3 g, SaturatedFat 2.9 g, Sodium 284.4 mg, Sugar 2.2 g

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

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

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