Cognac Shrimp Recipe

Directions

1. Simmer the shallots, white wine, and lemon juice in a small saucepan over low-medium heat for 10 minutes, until the mixture is reduced to about 2 tablespoons.
2. Add the cream and bring to just under a simmer.
3. When the first few bubbles rise, turn the heat down very slightly and add the 24 tablespoons of butter, one tablespoon at a time, whisking constantly. Be sure to allow one pat of butter to melt completely before adding the next.
4. Once the butter is fully incorporated, season the sauce with white pepper and set aside.
5. In a skillet over high heat, melt 5 tablespoons of butter, and then sauté shrimp, turning a few times until cooked through, about 4 minutes.
6. Reduce the heat to low and season the shrimp with salt.
7. Carefully add the Cognac(it may flame) and stir thoroughly.
8. Spoon the warm sauce over the hot shrimp and serve.
9. Delicious served over pasta.