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.
Nutrition Facts : Calories 1200 kcal, Carbohydrate 12 g, Cholesterol 627 mg, Fiber 1 g, Protein 41 g, SaturatedFat 65 g, Sodium 2929 mg, Sugar 4 g, Fat 103 g, ServingSize 2 Servings, UnsaturatedFat 0 g
SHRIMP COCKTAIL WITH DIPPING SAUCES
Provided by Trisha Yearwood
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
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
SHRIMP COCKTAIL EXOTIQUE
Steps:
- Make shrimp
- With a sharp knife cut a slice from top and bottom of each orange, exposing flesh, and arrange with a cut side down on a cutting board. Cutting from top to bottom, remove peel and pith. Working over a bowl, cut orange sections free from membranes, letting sections drop into bowl, and squeeze in excess juice from membranes.
- Into a large saucepan of boiling salted water plunge shrimp and poach at a bare simmer just until firm, 1 to 2 minutes. Drain shrimp in a colander and transfer to a large bowl. While shrimp are still warm add oil, garlic, and 1 tablespoon juice from orange sections, stirring to coat shrimp. Let shrimp cool to room temperature.
- Make sauce:
- In a small bowl whisk together sauce ingredients until smooth. Sauce may be made 1 day ahead and chilled, covered.
- Quarter avocados lengthwise, removing pit and peel, and cut into 1/2-inch dice. Transfer orange sections with a slotted spoon to shrimp mixture and add hearts of palm and avocado, folding ingredients together gently.
- Divide salad among 4 plates, mounding it, and spoon sauce over salad.
COGNAC SAUCE
This sophisticated sauce will quickly become a favorite at your house. Spoon it over grilled veal chops or a crisp roast duck, and you will present a memorable dish. It is outstanding over noodles for a small but rich first course.
Provided by Dancer
Categories Sauces
Time 40m
Yield 1 c.
Number Of Ingredients 8
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 IN CREAM SAUCE
Looking for an extra-special Christmas Eve entree to delight your busy crowd? My family always manages to make time for this rich shrimp dish. We enjoy it over golden egg noodles.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.
Nutrition Facts : Calories 240 calories, Fat 15g fat (9g saturated fat), Cholesterol 216mg cholesterol, Sodium 410mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.
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