Cognac Shrimp With Beurre Blanc Sauce
A simple French main course, Cognac shrimp with beurre blanc sauce offers a quick and elegant dish suitable for weeknights.
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Instructions
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In a small saucepan, simmer shallots, white wine, and lemon juice over low-medium heat for 5-10 minutes until reduced to about 2 tablespoons.
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Stir in cream and bring the mixture to just below a simmer.
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Reduce heat slightly, then whisk in 12 tablespoons of butter, one tablespoon at a time, allowing each to melt completely before adding the next.
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Season the beurre blanc sauce with white pepper and set aside.
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In a skillet over high heat, melt 5 tablespoons of butter. Sauté shrimp for 3-4 minutes, turning until cooked through.
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Reduce heat to low, season shrimp with salt, and carefully add Cognac (it may flame), stirring thoroughly.
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Spoon the warm beurre blanc sauce over the hot shrimp and serve immediately.