Cognac Shrimp With Beurre Blanc Sauce

Cognac Shrimp With Beurre Blanc
Tetra Images/Getty Images
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 2 servings
Nutrition Facts (per serving)
1200 Calories
103g Fat
12g Carbs
41g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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!


  • 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.

Recipe Tags: