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Cognac Shrimp

Rated as 4.1 out of 5 Stars
3

"A delicious mixture of caramelized shallots sauteed with shrimp and sun-dried tomatoes in a light and creamy cognac sauce. Serve hot with a side of pasta or warm, crusty bread."
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Ingredients

35 m servings 276
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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


Per Serving: 276 calories; 8.7 8.3 20.3 182 284 Full nutrition

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Reviews

Read all reviews 20
  1. 21 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Loved it, loved it! Easy and quick and taste divine. I served over fettunci pasta with a spinach salad and served with a white zin. No one guessed how easy it was to whip up!

Most helpful critical review

I was very disappointed with this recipe, I had high hopes for it! I followed the recipe perfectly except that I could not find sun dried tomatoes so I used cherry tomatoes instead. The I also ...

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I was very disappointed with this recipe, I had high hopes for it! I followed the recipe perfectly except that I could not find sun dried tomatoes so I used cherry tomatoes instead. The I also ...

Loved it, loved it! Easy and quick and taste divine. I served over fettunci pasta with a spinach salad and served with a white zin. No one guessed how easy it was to whip up!

Trying to figure out what to do with some colossal shrimp I had in the freezer, I happened upon this recipe. Am I glad I didn't save them for grilling! Loved, loved, loved it, particularly with ...

loved this dish. the only changes that i made were to add a few slices of pancetta, diced, to the garlic and shallots. i did use the hot pepper flakes, and i used heavy cream instead of the ha...

This recipe LIED...I don't see how it can POSSIBLY feed 4 people...the 2 of us put it away quite nicely (and I would have had more, if there had been any!). I used brandy intead of cognac, added...

Easy and very very good. For those like me that might find it just a little tame, add 1/4 cup of diced kalamata olives for a little more powerful flavor.

Sorry, I followed the recipe exactly, and my husband and I did not care for this at all. The cognac really overpowered the dish, that is all you could taste. The sauce was also extremely thin an...

I like to substitute a lot. :) Since I didn't have half-and-half, I used evaporated milk (just about 1/3 C) with about 1 tsp. sugar. I also omitted the tomatoes, and used cayenne pepper (just a ...

Gross! Threw it out. What a waste of cognac, which by the way is NOT cheap. Yuck, yuck, yuck!