Best 6 Shrimp With Cognac Sauce Recipes

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.

SHRIMP COCKTAIL WITH DIPPING SAUCES

Steps:

• For the shrimp cocktail: Add the parsley stems, peppercorns, garlic, lemon, shallot, 2 teaspoons salt and 3 quarts water to a large stockpot and stir to combine. Bring to a boil over high heat. Prepare an ice water bath.
• Add the shrimp to the boiling water and cook just until opaque, 1 to 2 minutes. Remove the shrimp and shock in the ice water bath for 5 minutes. Drain the shrimp and refrigerate until ready to serve. Reserve the parsley leaves for the peppercorn remoulade sauce.
• For the peppercorn remoulade sauce: Combine the mayonnaise, green peppercorns, brine and sugar in a small bowl. Chop the reserved parsley leaves and stir into the remoulade. Store in an airtight container in the refrigerator until ready to serve.
• For the "bloody" cocktail sauce: Combine the ketchup, horseradish, celery seed and Worcestershire sauce in a small bowl. Store in an airtight container in the refrigerator until ready to serve. This can be prepared up to 2 weeks in advance.
• Serve the chilled shrimp over crushed ice with the dipping sauces alongside.

SHRIMP'N SHROOMS W/CREAMY COGNAC SAUCE

Steps:

• 1. Saute your onions, pancetta for 5 or so minutes in butter and then add your chopped kale, garlic, baby bellas, and tomatoes. Add some of your cognac and cook for about 15 minutes with a lid on. Stirring occasionally & then add your tomato paste & remaining cognac. (If you need to you add a little water if necessary). Next, add your shrimp to cook through and your cream and sour cream to the sauce. It should be about 5 -7 minutes depending on the size of shrimp. Add your salt and pepper to taste as well. When you add your shrimp is when you will add your pasta to it's boiling water as it takes only about 6 minutes for al dente. Serve this on top of the pasta.

SHRIMP WITH COCKTAIL SAUCE

Steps:

• Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.
• For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.

SCAMPI WITH CREAM

Steps:

• Peel and devein shrimp. Heat clarified butter in a large skillet until very hot. Add shrimp and saute briefly until they turn opaque. Remove and reserve.
• Add shallots to skillet and saute 1 minute without browning. Remove skillet from the stove and add Cognac. Return skillet to stove and flame Cognac carefully, or boil the Cognac to evaporate the alcohol. Add cream and boil until reduced to a saucelike consistency. Season to taste with salt and pepper.
• Return shrimp to skillet to heat through and finish cooking (about 1 minute). Pour mixture into serving dish. Serve over rice.

SHRIMP FRA DIAVOLO

Steps:

• Peel and devein shrimp and mix with minced garlic.
• Heat clarified butter in a large skillet until very hot. Add shrimp and saute briefly until they become opaque (about 1 minute). Remove shrimp to the serving dish and reserve.
• Add shallots to skillet and saute 1 minute without browning. Remove skillet from the stove and add Cognac. Return skillet to stove and flame Cognac carefully. (Alternatively, boil the Cognac to evaporate the alcohol, about 1 minute.) Add tomato puree and bring to the boil. Add tarragon, red pepper flakes and butter. Stir until butter is melted and incorporated into the sauce. Season to taste with salt and pepper.
• Return shrimp to skillet to heat through and finish cooking (about 1 minute). Pour mixture into serving dish. Serve over pasta or rice.