Cognac Shrimp With Beurre Blanc Sauce Food

COGNAC SHRIMP

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.

COGNAC SHRIMP WITH BEURRE BLANC SAUCE

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.

MARINATED SHRIMP WITH CHAMPAGNE BEURRE BLANC

Steps:

• For Sauce Base:
• Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan.
• Boil until reduced to 1/4 cup liquid, about 20 minutes.
• (Can be made 4 hours ahead. Cover and let stand at room temperature.)
• For Shrimp:
• Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag.
• Add shrimp to bag and seal; shake bag to coat shrimp evenly.
• Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally.
• Mix chives, tarragon, and parsley in small bowl.
• Preheat broiler.
• Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade.
• Arrange shrimp on prepared pan in single layer.
• Broil shrimp until just opaque in center, about 2 minutes per side.
• Stand 3 shrimp, tails upright, in center of each plate.
• Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate).
• Season beurre blanc to taste with salt and pepper.
• Spoon warm sauce around shrimp.
• Sprinkle with fresh herbs and serve.
• Market tip: Champagne and sparkling wines labeled extra dry are actually slightly sweeter than those labeled brut. The latter works best for this dish.

MARINATED SHRIMP WITH CHAMPAGNE BEURRE BLANC

Steps:

• For sauce base:
• Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. (Can be made 4 hours ahead. Cover and let stand at room temperature.)
• For shrimp:
• Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl.
• Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate.
• Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season beurre blanc to taste with salt and pepper.
• Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve.