Cognac Shrimp with Beurre Blanc Sauce

Ingredients

• Shallots

  Raw

  1 tbsp chopped or 10g

• White wine

  Alcoholic beverage, table

  30g

• Lemon juice

  Raw

  1 tbsp or 15g

• Heavy whipping cream

  Fluid

  ½ tbsp or 8g

• Butter

  Unsalted

  2 tbsp or 28g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  1 tbsp or 14g

• Shrimp

  Crustaceans, mixed species, cooked, moist heat

  120g

• Salt

  Table

  1 dash or 0.4g

• cognac

  15g

Directions

1. Simmer the shallots, white wine, and lemon juice in a small saucepan over low-medium heat for 5-10 minutes, until the mixture is reduced to about 2 tablespoons. Add the cream and bring to just under a simmer.
2. When the first few bubbles rise, turn the heat down very slightly and add the 12 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.
3. Once the butter is fully incorporated, season the beurre blanc sauce with white pepper and set aside. In a skillet over high heat, melt 5 tablespoons of butter, and then sauté shrimp, turning a few times until cooked through – about 3-4 minutes.
4. Reduce the heat to low and season the shrimp with salt. Carefully add the Cognac (it may flame) and stir thoroughly. Spoon the warm beurre blanc sauce over the hot shrimp and serve.

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