Cognac Shrimp With Beurre Blanc Sauce

Cognac Shrimp With Beurre Blanc
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Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 2 servings
Nutrition Facts (per serving)
1200 Calories
103g Fat
12g Carbs
41g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 1200
% Daily Value*
Total Fat 103g 133%
Saturated Fat 65g 323%
Cholesterol 627mg 209%
Sodium 2929mg 127%
Total Carbohydrate 12g 5%
Dietary Fiber 1g 5%
Total Sugars 4g
Protein 41g
Vitamin C 6mg 28%
Calcium 212mg 16%
Iron 1mg 7%
Potassium 526mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This shrimp main dish is a French main course. It's quick and simple to prepare, and it's best served with couscous and a side salad. The sauce is the main highlight of the dish. Read on to discover how it's made.

Cognac is a high-quality French brandy. If you haven't made it before, beurre blanc is a classic, emulsified French sauce made of butter, shallot, an acid (usually vinegar or lemon juice) and it often adorns seafood. This elevated, delicious dish is a show stopper that comes together in no time - it's an excellent choice for a diner party or if you're hosting any guests. Just be careful not to overcook the shrimp!

Ingredients

  • 1 shallot, chopped

  • 1/2 cup dry white wine

  • 2 tablespoons lemon juice

  • 1 tablespoon heavy cream

  • 12 tablespoons (6 ounces) unsalted butter, chilled

  • 1 dash freshly ground white pepper

  • 5 tablespoons (2 1/2 ounces) unsalted butter

  • 3/4 pound medium shrimp, rinsed and deveined

  • 1/2 teaspoon salt

  • 2 tablespoons Cognac

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. Add cream and bring to just under a simmer.

  4. 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.

  5. Once butter is fully incorporated, season beurre blanc sauce with white pepper and set aside.

  6. 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.

  7. Reduce heat to low and season shrimp with salt. Carefully add Cognac (it may flame) and stir thoroughly.

  8. Spoon warm beurre blanc sauce over hot shrimp and serve.

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