Cognac Shrimp Recipes

COGNAC SHRIMP

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.

SHRIMP WITH COGNAC SAUCE

Steps:

• Place shrimp in boiling water until pink (approximately 3 minutes). Drain, cover well and refrigerate. Mix together all ingredients for Cognac sauce and refrigerate for at least 2 hours, or until ready to serve. Arrange shrimp on a platter and guarnish with lemon slices and parsley (for color). Place dip in a small serving bowl. You are now ready to serve this elegant and easy hors d'oeuvre. *You may also serve this as an appetizer by placing shrimp on individual plates and spooning the cognac sauce over them.

COGNAC SHRIMP WITH BEURRE BLANC SAUCE

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.

SHRIMP COCKTAIL EXOTIQUE

Steps:

• Make shrimp
• With a sharp knife cut a slice from top and bottom of each orange, exposing flesh, and arrange with a cut side down on a cutting board. Cutting from top to bottom, remove peel and pith. Working over a bowl, cut orange sections free from membranes, letting sections drop into bowl, and squeeze in excess juice from membranes.
• Into a large saucepan of boiling salted water plunge shrimp and poach at a bare simmer just until firm, 1 to 2 minutes. Drain shrimp in a colander and transfer to a large bowl. While shrimp are still warm add oil, garlic, and 1 tablespoon juice from orange sections, stirring to coat shrimp. Let shrimp cool to room temperature.
• Make sauce:
• In a small bowl whisk together sauce ingredients until smooth. Sauce may be made 1 day ahead and chilled, covered.
• Quarter avocados lengthwise, removing pit and peel, and cut into 1/2-inch dice. Transfer orange sections with a slotted spoon to shrimp mixture and add hearts of palm and avocado, folding ingredients together gently.
• Divide salad among 4 plates, mounding it, and spoon sauce over salad.

SHRIMP BAKED WITH FETA, OUZO AND COGNAC

Steps:

• Pour tomatoes into mixing bowl.
• Squeeze into small pieces.
• Heat 4 tablespoons oil in heavy saucepan.
• Lightly saute onion and garlic.
• Add tomatoes, sugar, salt and pepper.
• Cook, uncovered, over medium heat until sauce is thickened.
• Heat butter and 2 tablespoons oil in large, heavy skillet.
• Saute shrimp over medium-high heat until pink.
• Add ouzo and cognac.
• Flame shrimp.
• Place in casserole or individual ramekins.
• Cover with the tomato sauce.
• Sprinkle with crumbled feta and parsley. (This much of preparation can be done ahead of time.)
• Bake in 425F oven 10 minutes or until well-heated and feta has melted.
• Serve with crusty bread and a salad.
• Freezes well. Defrost when ready to use. Bake, covered, at 400F 10-15 minutes.

SHRIMP COGNAC AND ANDOUILLE GRITS

Steps:

• Place a medium sauce pan over medium heat. Add butter, onions, and sausage to the pan and cook for 5 minutes, or until the onions are translucent.
• Pour in the milk and bring to a simmer. Slowly whisk in the grits to avoid lumps.
• Bring the milk back to a boil, turn down the heat to low and continue to slowly simmer, stirring frequently for 1.5 hours, or until smooth and creamy.
• Season with salt and pepper. Keep hot until ready to serve.
• Shrimp Ragout.
• Place a large saute pan over high heat. Add the clarified butter and the garlic and stir constantly until golden brown.
• Add the leeks and stir and cook for 1 more minute. Add the mushrooms and tomatoes and continue to saute for 3 more minutes.
• Remove the pan from the stove and add Cognac. Flame and continue to cook for 1 more minute.
• Add the shrimp stock and veal stock and reduce to sauce consistency and add shrimp.
• Add the thyme and slowly add in the butter, then season with salt and pepper.
• To serve, place the grits in the center of a hot bowl and spoon the shrimp ragout over the top. Garnish with chives and a sprig of thyme if desired.