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My review
Cognac Shrimp
3
jade
"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 276Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 2021 Ratings
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Most helpful positive review
8/2/2006
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
6/10/2008
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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6/10/2008
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 ...
8/2/2006
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!
3/3/2006
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 ...
3/22/2010
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...
11/26/2007
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...
3/5/2006
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.
7/14/2008
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...
11/21/2006
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 ...
6/6/2006
Gross! Threw it out. What a waste of cognac, which by the way is NOT cheap. Yuck, yuck, yuck!