|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 103g||133%|
|Saturated Fat 65g||323%|
|Total Carbohydrate 12g||5%|
|Dietary Fiber 1g||5%|
|Total Sugars 4g|
|Vitamin C 6mg||28%|
|*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.|
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!
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
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.