Shrimp With Cognac 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.

COGNAC SAUCE

Steps:

• Melt the butter in a heavy medium-size saucepan over medium heat.
• Add the shallots and garlic and saute until transparent, about 3 to 4 minutes.
• Then add the cognac and flame.
• To do this, remove the saucepan from the heat and touch a lighted match to the edge of the pan; the fumes of the cognac will ignite.
• Holding the pan away from you, allow the flames to die down naturally.
• Add the stock and cream and simmer over low heat until thickened, about 15 to 20 minutes.
• Add the mushrooms and continue to simmer 3 to 5 minutes more.
• Season with salt and pepper and serve immediately.

SHRIMP BAKED WITH FETA, OUZO AND COGNAC

Steps:

• Pour tomatoes into mixing bowl.
• Squeeze into small pieces.
• Heat 4 tablespoons oil in heavy saucepan.
• Lightly saute onion and garlic.
• Add tomatoes, sugar, salt and pepper.
• Cook, uncovered, over medium heat until sauce is thickened.
• Heat butter and 2 tablespoons oil in large, heavy skillet.
• Saute shrimp over medium-high heat until pink.
• Add ouzo and cognac.
• Flame shrimp.
• Place in casserole or individual ramekins.
• Cover with the tomato sauce.
• Sprinkle with crumbled feta and parsley. (This much of preparation can be done ahead of time.)
• Bake in 425F oven 10 minutes or until well-heated and feta has melted.
• Serve with crusty bread and a salad.
• Freezes well. Defrost when ready to use. Bake, covered, at 400F 10-15 minutes.

FILET MIGNONS WITH COGNAC-CREAM SAUCE

Steps:

• To make the rub, in a small bowl, mix together the paprika, garlic powder, mustard, rosemary, salt and black pepper. Sprinkle the rub all over the meat, reserving 1 Tb. Let the steaks stand at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight. Bring to room temperature, if necessary, before cooking.
• In a large, heavy frying pan over medium-high heat, heat the olive oil. Add the steaks and cook to the desired doneness, turning once, 3-5 minutes on each side.
• Transfer the steaks to a platter and let rest, tented loosely with aluminum foil, while you make the pan sauce.
• To make the sauce, in the same frying pan over medium heat, melt the butter.
• Add the shallot and parsley and saute until the shallot is softened, 2-3 minutes.
• Remove the pan from heat and add the Cognac.
• Briefly return to the heat to warm; then remove from the heat again to ignite the Cognac using a long kitchen match, making sure the overhead fan is off and averting your eyes. Keep a lid handly in case the flame should flare up.
• When the flame has burned out, return the pan to high heat and whisk in the mustard, tomato paste, reserved 1 Tb rub, and beef stock.
• Cook, whisking often, to reduce the sauce by half, 4-5 minutes.
• Remove the pan from the heat and whisk in the cream and cayenne to taste.
• Add any accumulated juices from the steaks. Season to taste with salt and black pepper.
• To serve, spoon a generous amount of sauce over the steaks and serve at once. Pass any extra sauce at the table.