ROBERT JR.'S HENNESSEY CREAM SHRIMP

Robert Jr.'s Hennessey Cream Shrimp image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 16

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8 tablespoons (1 stick) unsalted butter
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
2 teaspoons Worcestershire sauce
2 pounds medium shrimp, peeled, deveined, with tails-on
Fat Fish Blue Hennessey Cream Sauce, recipe follows
Wild rice and crusty bread, for serving, optional
Wild rice and crusty bread, for serving, optional
1/2 cup finely diced green, red or yellow bell peppers, for garnish
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon butter
2 tablespoons minced shallots
1 tablespoon cognac (recommended: Hennessey)
1 tablespoon shrimp base (bouillon)
2 cups heavy cream

Steps:

Melt butter in large saute pan. Add garlic, black pepper and Worcestershire sauce. Stir until garlic starts to sizzle. Add shrimp and saute until pink and almost cooked through, about 2 minutes. Add Fat Fish Blue Hennessey Cream Sauce and continue simmering until reduced to a thick creamy consistency and the shrimp are cooked through, about 3 minutes. Serve over rice with crusty bread on the side, if desired, and garnish with diced bell peppers.
Salt and freshly ground black pepper
In a small bowl, dissolve the cornstarch in the water and set aside. Melt butter in a medium skillet over medium heat and add shallots. Saute until translucent, about 5 minutes. Carefully add cognac and simmer until alcohol vaporizes, about 1 minute. Add shrimp base, heavy cream and salt and pepper, to taste. Simmer while stirring for 3 minutes. Add cornstarch mixture and simmer, while stirring, until thickened. Set aside and keep warm.