Shrimpn Shrooms Wcreamy Cognac 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

COGNAC SAUCE



Cognac Sauce image

This sophisticated sauce will quickly become a favorite at your house. Spoon it over grilled veal chops or a crisp roast duck, and you will present a memorable dish. It is outstanding over noodles for a small but rich first course.

Provided by Dancer

Categories     Sauces

Time 40m

Yield 1 c.

Number Of Ingredients 8

2 tablespoons butter
2 large shallots, minced
1 clove garlic, minced
2 tablespoons cognac
1/2 cup brown stock
1/2 cup heavy cream
1 cup sliced mushrooms
salt & freshly ground black pepper

Steps:

  • Melt the butter in a heavy medium-size saucepan over medium heat.
  • Add the shallots and garlic and saute until transparent, about 3 to 4 minutes.
  • Then add the cognac and flame.
  • To do this, remove the saucepan from the heat and touch a lighted match to the edge of the pan; the fumes of the cognac will ignite.
  • Holding the pan away from you, allow the flames to die down naturally.
  • Add the stock and cream and simmer over low heat until thickened, about 15 to 20 minutes.
  • Add the mushrooms and continue to simmer 3 to 5 minutes more.
  • Season with salt and pepper and serve immediately.

SAUTEED MUSHROOMS WITH COGNAC



Sauteed Mushrooms with Cognac image

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Christmas Recipes

Time 45m

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
6 tablespoons unsalted butter
3 pounds mixed mushrooms, (such as shiitake, maitake, cremini, and oyster), stems removed, cut into 1/2-inch pieces
10 sprigs thyme
1/4 cup plus 2 tablespoons cognac
Coarse salt and freshly ground pepper

Steps:

  • Heat a large skillet over medium-high heat; swirl in half of oil and half of butter. Add half of mushrooms and half of thyme; cook, stirring occasionally, until mushrooms have released most of their moisture and become golden, about 14 minutes. Add half of cognac and cook, scraping up browned bits from bottom of pan. Season with salt and pepper. Transfer to a bowl.
  • Repeat with second half of all ingredients. Return first batch to skillet until heated through before serving.

SHRIMP AND ARTICHOKES IN SHERRY CREAM SAUCE



Shrimp and Artichokes in Sherry Cream Sauce image

There are many versions of this dish, with slight changes in the ingredients and/or their measurements. This version is the one that I settled on, and it has never failed to please. You can serve this over rice, pasta, etc., as it is very rich.

Provided by JackieOhNo

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

6 1/2 tablespoons butter, divided
4 1/2 tablespoons flour
3/4 cup milk
3/4 cup heavy cream
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
1 (14 ounce) can quartered artichoke hearts or 1 (8 ounce) package thawed frozen artichoke hearts
1 1/2 lbs large shrimp, peeled and deveined
1/2 lb fresh mushrooms, sliced
1/2 cup dry sherry
1/2 cup freshly ground parmesan cheese
1 tablespoon Worcestershire sauce
paprika

Steps:

  • Preheat oven to 375 degrees. Butter an oblong baking dish and set aside.
  • Melt 4-1/2 T. butter, then blend in flour to make a roux. Slowly add milk and cream, stirring constantly until thick. Stir in sherry and Worcestershire sauce, then add salt and pepper, to taste, and set aside.
  • In remaining 2 T. butter, saute mushrooms gently for about 5 minutes, until soft. Set aside.
  • Arrange artichoke hearts in single layer in baking dish. Scatter shrimp on top of artichokes, then cover shrimp with sautéed mushrooms. Pour cream sauce over baking dish, then sprinkle with parmesan cheese and paprika.
  • Bake 20-30 minutes until bubbly and shrimp is cooked through.

Nutrition Facts : Calories 432.8, Fat 28.6, SaturatedFat 17.1, Cholesterol 228.7, Sodium 1171.3, Carbohydrate 18.4, Fiber 6.3, Sugar 2, Protein 24.1

SHRIMP IN CREAM SAUCE



Shrimp in Cream Sauce image

Looking for an extra-special Christmas Eve entree to delight your busy crowd? My family always manages to make time for this rich shrimp dish. We enjoy it over golden egg noodles.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

2 tablespoons butter, melted
1/3 cup all-purpose flour
1-1/2 cups chicken broth
4 garlic cloves, minced
1 cup heavy whipping cream
1/2 cup minced fresh parsley
2 teaspoons paprika
Salt and pepper to taste
2 pounds large uncooked shrimp, peeled and deveined
Hot cooked noodles or rice

Steps:

  • In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.

Nutrition Facts : Calories 240 calories, Fat 15g fat (9g saturated fat), Cholesterol 216mg cholesterol, Sodium 410mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.

SPICY SHRIMP IN CREAM SAUCE



Spicy Shrimp in Cream Sauce image

Shrimp in a spicy cream sauce to be served as an appetizer with hot-baked French bread (for dipping), or over fettuccini (as a not-so-light meal). Fun to prepare in front of guests as a prelude to a nice seafood dinner! Use any hot pepper you like, Cajun seasoning, or even hotter!

Provided by MrGregg

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 20m

Yield 4

Number Of Ingredients 8

1 tablespoon extra virgin olive oil
2 habanero peppers, seeded and chopped
1 tablespoon hot chili powder
4 cloves garlic, crushed
1 pound medium shrimp - peeled and deveined
1 pint heavy cream
1 pinch salt and white pepper to taste
1 French baguette, sliced

Steps:

  • Heat olive oil in a large skillet over medium-low heat. Add habanero peppers, and garlic, and fry for a few minutes to release the flavors. Add shrimp, and cook stirring constantly until pink, about 5 minutes. Season with chili powder, salt and pepper, stirring to evenly coat the shrimp. Stir in the cream, and cook over low heat until heated through, but do not allow to boil. Serve hot with bread slices.

Nutrition Facts : Calories 868.4 calories, Carbohydrate 69.7 g, Cholesterol 335.9 mg, Fat 50.8 g, Fiber 3.6 g, Protein 34.8 g, SaturatedFat 28.8 g, Sodium 1002.4 mg, Sugar 3.3 g

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