How about some cognac shrimp?

As many of you may already know, I love to cook. Especially, when the weather changes. Something about cooler temperatures (which I wait for all year) really taps into my inner "Martha Stewart" or whatever you want to call it. LOL

So far, I am LOVING this wonderful fall weather, and I'm breaking out a few recipes that I haven't cooked in a while. Well, that and as I'm editing Frankenstein: Unleashed, I keep fighting the overwhelming urge to start watching Buffy The Vampire Slayer all over again. But, I'm rambling. Back to the recipes.

Here's a good one.

Cognac Shrimp.

This easy shrimp main dish is quick to prepare. Also, if you're lactose intolerant (like me), you can substitute the heavy cream for full fat lactose free milk. I like to serve this over pasta, but it goes well with most any grilled or sauteed veggie dish. 


Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients:

·         1 shallot, chopped

·         ½ cup dry white wine

·         2 tablespoons lemon juice

·         1 tablespoon heavy cream

·         12 tablespoons cold butter

·         1/16 teaspoon white pepper

·         5 tablespoons butter

·         ¾ lb medium shrimp, rinsed and deveined

·         1/2 teaspoon salt

·         2 tablespoons Cognac

Preparation:

To make:

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

Makes 2 servings.