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Cognac Shrimp

Cognac Shrimp

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
jade

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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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 20.3 g
  • 41%
  • Cholesterol:
  • 182 mg
  • 61%
  • Sodium:
  • 381 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Joshua
11

Joshua

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 added some peppers for color and mushrooms for flavor. The dish just wasn't impressive, and I was over all disappointed. Not what I expected from an allrecipes recipe.

VORCHA
11

VORCHA

8/8/2006

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!

Robin Seidel
9

Robin Seidel

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 the big shrimp. I think they probably worked out better as they take a little longer to cook, and so wouldn't get overcooked in the process. I didn't have cognac so substituted dry sherry, and because I love them, I added capers to the mix. Also, just because I had some on hand, I threw in a handful of grape tomatoes right toward the end. That way they just warmed and didn't pop from the heat. I served it over egg noodles. Thanks for the great take on shrimp!

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