COGNAC SHRIMP
Steps:
- 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.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 8.3 g, Cholesterol 182 mg, Fat 8.7 g, Fiber 0.6 g, Protein 20.3 g, SaturatedFat 2.9 g, Sodium 284.4 mg, Sugar 2.2 g
SHRIMP BISQUE
Steps:
- Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups. Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed. In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot. ;
CREAMY, GARLICKY SHRIMP SKILLET
This super-quick and indulgent weeknight dinner takes a slight left turn from the standard fettuccine Alfredo. Red peppers and paprika transform it from expected to spectacular.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
- Meanwhile, melt the butter in a large skillet over medium heat. Stir in the garlic, red peppers and paprika and cook, stirring occasionally, until the peppers are heated through and the butter is fragrant and vibrant red, about 2 minutes. Add the cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
- Add the shrimp and cook until they are firm and cooked through, about 5 minutes. Add the cooked pasta, Parmesan and 1 teaspoon salt and toss until well coated (see Cook's Note). Sprinkle with parsley.
SEAFOOD CANNELLONI
Categories Fish Pasta Shellfish Bake Broil Christmas Casserole/Gratin Scallop Shrimp Cognac/Armagnac White Wine Fall Winter Gourmet
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- Make sauce:
- Cook shallot, carrot, celery, reserved shrimp shells, and reserved scallop muscles in 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat, uncovered, stirring occasionally, until vegetables are softened and pale golden, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine and boil over high heat, stirring occasionally, until reduced to about 1/4 cup, 6 to 8 minutes. Add water, seafood glaze (if using), and parsley sprigs and simmer, covered, 30 minutes.
- Discard parsley and purée stock, including shrimp shells, in 2 batches in a blender (use caution when blending hot liquids). Pour through a fine-mesh sieve into a bowl, pressing on and discarding solids.
- Melt remaining 2 tablespoons butter in cleaned saucepan over moderately low heat, then add flour and cook roux over low heat, stirring, 3 minutes. Add warm seafood stock all at once, whisking, and bring to a boil, whisking. Add 1/2 cup cream and gently simmer sauce, whisking occasionally, 10 minutes. Stir in lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Transfer 1/2 cup sauce to a bowl set in a larger bowl of ice and cold water to cool for filling.
- Make seafood filling:
- Cut one third of shrimp and one third of scallops into 1/4-inch pieces and toss with 1/4 teaspoon salt. Purée remaining shrimp and scallops in a food processor with Cognac, cooled 1/2 cup sauce, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add remaining 1/2 cup cream and pulse just until combined. Transfer mousse to a large bowl and stir in shrimp and scallop pieces and chives.
- Cook pasta and assemble cannelloni:
- Preheat oven to 375°F.
- Boil lasagne noodles a few at a time in a large pot of boiling salted water , stirring to separate, until al dente, about 2 minutes for fresh noodles or about 6 minutes for no-boil. Gently transfer noodles with tongs and a slotted spatula to a large bowl of cold water to stop cooking, then lift out, shaking off water, and lay flat on dry kitchen towels (not terry cloth). Spread 1/3 cup mousse over each noodle, leaving a 1/2-inch border on both short ends. Starting with a short end, loosely roll up each noodle.
- Spread about 1/2 cup sauce on bottom of casserole dish and arrange cannelloni, seam sides down, snugly in 1 layer over sauce. Pour remaining sauce over cannelloni and bake, covered with foil, in middle of oven until sauce is bubbling and filling is just cooked through, 25 to 30 minutes. (To test filling for doneness, insert a metal skewer into a cannelloni and hold it there 5 seconds. Remove skewer and press it against your bottom lip: If metal is warm, casserole is hot all the way through and filling is cooked.)
- Preheat broiler.
- Remove foil and broil cannelloni about 3 inches from heat until brown spots appear, 3 to 5 minutes. Let stand 10 minutes before serving.
- Available at some supermarkets, specialty foods shops, and More Than Gourmet (800-860-9395).
CHEF JOHN'S GRILLED GARLIC AND HERB SHRIMP
This grilled garlic and herb shrimp recipe is very easy, IF you can just walk out into the backyard, and pick a handful of your own fresh, green sprigs. However, these are so amazingly delicious, if you don't have a garden, then do splurge and buy a bunch of all the herbs. And get the extra large shrimp so they can grill longer and get maximum caramelization.
Provided by Chef John
Categories Seafood Shellfish Shrimp
Time 3h
Yield 6
Number Of Ingredients 16
Steps:
- Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes.
- Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable.
- Place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter.
- Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 1.9 g, Cholesterol 230.4 mg, Fat 12.6 g, Fiber 0.7 g, Protein 25.1 g, SaturatedFat 1.9 g, Sodium 772.5 mg, Sugar 0.1 g
SHRIMP COGNAC AND ANDOUILLE GRITS
Sounds so good! This recipe is labor intesive but the end result will leave you licking your lips. Recipe from nibbledish
Provided by Ck2plz
Categories < 4 Hours
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Place a medium sauce pan over medium heat. Add butter, onions, and sausage to the pan and cook for 5 minutes, or until the onions are translucent.
- Pour in the milk and bring to a simmer. Slowly whisk in the grits to avoid lumps.
- Bring the milk back to a boil, turn down the heat to low and continue to slowly simmer, stirring frequently for 1.5 hours, or until smooth and creamy.
- Season with salt and pepper. Keep hot until ready to serve.
- Shrimp Ragout.
- Place a large saute pan over high heat. Add the clarified butter and the garlic and stir constantly until golden brown.
- Add the leeks and stir and cook for 1 more minute. Add the mushrooms and tomatoes and continue to saute for 3 more minutes.
- Remove the pan from the stove and add Cognac. Flame and continue to cook for 1 more minute.
- Add the shrimp stock and veal stock and reduce to sauce consistency and add shrimp.
- Add the thyme and slowly add in the butter, then season with salt and pepper.
- To serve, place the grits in the center of a hot bowl and spoon the shrimp ragout over the top. Garnish with chives and a sprig of thyme if desired.
Nutrition Facts : Calories 434.2, Fat 27.5, SaturatedFat 14.4, Cholesterol 208, Sodium 1157.8, Carbohydrate 22.5, Fiber 2.4, Sugar 3.7, Protein 25
SHRIMP COCKTAIL EXOTIQUE
Steps:
- Make shrimp
- With a sharp knife cut a slice from top and bottom of each orange, exposing flesh, and arrange with a cut side down on a cutting board. Cutting from top to bottom, remove peel and pith. Working over a bowl, cut orange sections free from membranes, letting sections drop into bowl, and squeeze in excess juice from membranes.
- Into a large saucepan of boiling salted water plunge shrimp and poach at a bare simmer just until firm, 1 to 2 minutes. Drain shrimp in a colander and transfer to a large bowl. While shrimp are still warm add oil, garlic, and 1 tablespoon juice from orange sections, stirring to coat shrimp. Let shrimp cool to room temperature.
- Make sauce:
- In a small bowl whisk together sauce ingredients until smooth. Sauce may be made 1 day ahead and chilled, covered.
- Quarter avocados lengthwise, removing pit and peel, and cut into 1/2-inch dice. Transfer orange sections with a slotted spoon to shrimp mixture and add hearts of palm and avocado, folding ingredients together gently.
- Divide salad among 4 plates, mounding it, and spoon sauce over salad.
SHRIMP BAKED WITH FETA, OUZO AND COGNAC
Make and share this Shrimp Baked With Feta, Ouzo and Cognac recipe from Food.com.
Provided by lazyme
Categories Greek
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pour tomatoes into mixing bowl.
- Squeeze into small pieces.
- Heat 4 tablespoons oil in heavy saucepan.
- Lightly saute onion and garlic.
- Add tomatoes, sugar, salt and pepper.
- Cook, uncovered, over medium heat until sauce is thickened.
- Heat butter and 2 tablespoons oil in large, heavy skillet.
- Saute shrimp over medium-high heat until pink.
- Add ouzo and cognac.
- Flame shrimp.
- Place in casserole or individual ramekins.
- Cover with the tomato sauce.
- Sprinkle with crumbled feta and parsley. (This much of preparation can be done ahead of time.)
- Bake in 425F oven 10 minutes or until well-heated and feta has melted.
- Serve with crusty bread and a salad.
- Freezes well. Defrost when ready to use. Bake, covered, at 400F 10-15 minutes.
More about "cognac shrimp recipes"
COGNAC SHRIMP WITH BEURRE BLANC CREAM – A LESSON IN …
From adanmedrano.com
Estimated Reading Time 4 mins
CLASSIC SHRIMP SOUP WITH A HINT OF COGNAC - CHEF'S PENCIL
From chefspencil.com
SUPER EASY BAKED COCONUT SHRIMP RECIPE | THE RECIPE …
From therecipecritic.com
COGNAC SAUCE RECIPES: WITH PASTA, PORK, BEEF …
From blog.cognac-expert.com
RECIPES FOR REALTORS: SHRIMP IN GARLIC COGNAC CREAM
From realestatemagazine.ca
7 BEST SHRIMP FOODS TO FEED YOUR FRESHWATER AQUARIUM …
From aquariumcoop.com
HOW AND WHAT TO FEED YOUR SHRIMP - SHRIMP AND SNAIL …
From aquariumbreeder.com
SHRIMP WITH LEMON BEURRE BLANC SAUCE - GOURMET DE …
From gourmetdeconstructed.com
WHAT DO GHOST SHRIMP EAT? COMPLETE GUIDE TO FEEDING …
From fishkeepingworld.com
COGNAC SHRIMP WITH BEURRE BLANC SAUCE RECIPE - THE …
From thespruceeats.com
3.8/5 (39)Total Time 40 minsCategory Dinner, EntreeCalories 1200 per serving
THIS SHRIMP FLAMBE RECIPE FEATURES A SAFFRON AND TOMATO SAUCE.
From washingtonpost.com
18 FRENCH DINNER DISHES IDEAS - JOURNEY TO FRANCE
From journeytofrance.com
COGNAC: WHAT IT IS AND HOW TO DRINK IT - LIQUOR.COM
From liquor.com
DELECIOUS FOOD IMAGE INSPIRATION | COGNAC SHRIMP RECIPE
From foodgram.netlify.app
WHAT DO FRESHWATER SHRIMP EAT? THE ESSENTIAL FEEDING GUIDE
From shrimpscience.com
FRIED SHRIMP DELIVERY IN WARRENTON - ORDER FRIED SHRIMP NEAR ME …
From ubereats.com
COGNAC SHRIMP BISQUE - GREATIST
From greatist.com
COGNAC SUBSTITUTES THAT YOU CAN TRY (ALCOHOL & NON ALCOHOL)
From foodchamps.org
COGNAC SHRIMP - GLUTEN FREE RECIPES
From fooddiez.com
COOKING - GOLDBELLY | THE BEST GOURMET FOOD & FOOD GIFTS
From goldbelly.com
COGNAC SHRIMP - YUM TASTE
From yumtaste.com
COGNAC SHRIMP WITH BEURRE BLANC OVER RISOTTO à LA MILANAISE
From tastelife.tv
RESTAURANT - LUNCH MENU JULY 2022 – ONE FINE FOOD
From onefinefood.com
PROSCIUTTO WRAPPED SHRIMP WITH ROSEMARY COGNAC SAUCE
From saturdayswithfrank.com
COGNAC SHRIMP WITH BEURRE BLANC SAUCE RECIPE - WINE BUTLER
From winebutler.ca
COGNAC SHRIMP - GLUTEN FREE RECIPES
From fooddiez.com
THE 13 BEST COGNACS TO DRINK IN 2022 - LIQUOR.COM
From liquor.com
THE BEST SHRIMP FOOD IN 2022 REVIEWS (FEEDING & GUIDE)
From lifeforfish.com
EASY SHRIMP SCAMPI WITH COGNAC - VINCENZO'S PLATE
From vincenzosplate.com
SHRIMP SCAMPI RECIPE WITH COGNAC | HUFFPOST CONTRIBUTOR
From huffpost.com
EASY COGNAC RECIPES & IDEAS | FOOD & WINE
From foodandwine.com
RESTAURANT -DINNER MENU JULY 2022 – ONE FINE FOOD
From onefinefood.com
A CREAMY COGNAC MUSHROOM SAUCE RECIPE TURNS SHRIMP AND PASTA …
From washingtonpost.com
COGNAC SHRIMP WITH BEURRE BLANC SAUCE - EAT THIS MUCH
From eatthismuch.com
HOW TO MAKE SHRIMP SCAMPI RECIPE WITH COGNAC - YOUTUBE
From youtube.com
SHRIMP COGNAC AND BAKED CHEESE GRITS RECIPE - FOOD NEWS
From foodnewsnews.com
SHRIMP à L'AMéRICAINE RECIPE - STEPHANE BOMBET | FOOD & WINE
From foodandwine.com
HOW TO: COGNAC SHRIMP WITH BEURRE BLANC SAUCE - YOUTUBE
From youtube.com
10 BEST WINE PAIRINGS WITH SHRIMPS (ULTIMATE GUIDE)
From foodsgal.com
COGNAC SHRIMP OR SCALLOPS WRAPPED WITH PANCETTA - IMBIBE …
From imbibemagazine.com
You'll also love