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.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 8.3 g, Cholesterol 182 mg, Fat 8.7 g, Fiber 0.6 g, Protein 20.3 g, SaturatedFat 2.9 g, Sodium 284.4 mg, Sugar 2.2 g
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Wael Ashour
[email protected]I would definitely recommend this recipe to anyone who loves shrimp.
Shani Lahori
[email protected]This recipe is perfect for a special occasion. It's elegant and delicious.
Allen Amare
[email protected]I'm not a huge fan of shrimp, but I loved this dish. The sauce is amazing.
taibofernandofidal fernandofidal
[email protected]I love the simplicity of this recipe. It's a great weeknight meal.
Music Fan
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The shrimp are so flavorful and succulent.
Titus Singleton
[email protected]I didn't have any cognac on hand, so I used white wine instead. It turned out great!
Subham Budhachhetri
[email protected]The sauce was a bit too thick for my taste, but the shrimp were cooked perfectly.
Biba Jomaa
[email protected]I made this for a dinner party and it was a hit! Everyone raved about the shrimp.
Roy 420
[email protected]I was a bit skeptical about using cognac in a shrimp dish, but I was pleasantly surprised. The cognac added a subtle sweetness and depth of flavor that really complemented the shrimp.
Firik Germew
[email protected]I followed the recipe exactly and the shrimp turned out amazing! My family loved it.
Sahdev Shah
[email protected]This is the best cognac shrimp recipe I have ever tried! The sauce is creamy and flavorful, and the shrimp are cooked perfectly. I will definitely be making this again.