Cognac Shrimp With Beurre Blanc Recipe

Name: Cognac Shrimp With Beurre Blanc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large shallot, chopped; 3/4 cup dry white wine; 2 1/2 tablespoons fresh lemon juice; 1 1/2 tablespoons heavy cream; 1/2 pound cold unsalted butter, 1 TBL pieces; 2 teaspoons fresh tarragon, finely chopped; 1/8 teaspoon white pepper; 1/4 pound cold unsalted butter; 2 pounds fresh shrimp, (18-20 count), peeled, deveined; 1 teaspoon sea salt; 1/4 cup cognac; 2 teaspoons chive, finely chopped

Servings: persons

1 large shallot, chopped
3/4 cup dry white wine
2 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons heavy cream
1/2 pound cold unsalted butter, 1 TBL pieces
2 teaspoons fresh tarragon, finely chopped
1/8 teaspoon white pepper
1/4 pound cold unsalted butter
2 pounds fresh shrimp, (18-20 count), peeled, deveined
1 teaspoon sea salt
1/4 cup cognac
2 teaspoons chive, finely chopped

1
["Beurre Blanc
2
Simmer the shallots, white wine, and lemon juice in a small saucepan over low-medium heat for 30 minutes, until the mixture is reduced to about 1/3 cup tablespoons. Add the cream and bring to just under a simmer. When the first few bubbles rise, turn the heat down very slightly and add the 1/2 lb of butter, one tablespoon at a time, whisking constantly. Be sure to allow one pat of butter to melt completely before adding the next. Once the butter is fully incorporated, add the tarragon and season with white pepper. Pour into a thermos that has been heated with hot running water inside.", "Shrimp Filling
3
In a skillet over high heat, melt 1/2 lb butter, and then saute shrimp, turning a few times until cooked through about 3-4 minutes. Reduce the heat to low and season the shrimp with salt. Carefully add the Cognac, flame with long handled lighter and stir thoroughly with spoon to die out. Serve over pasta or in crepes; spooning warm Beurre Blanc sauce over and sprinkling with chives."]

857

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large shallot, chopped, 3/4 cup dry white wine, 2 1/2 tablespoons fresh lemon juice, 1 1/2 tablespoons heavy cream, and more.

Yes, Cognac Shrimp With Beurre Blanc falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cognac Shrimp With Beurre Blanc

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions