Serves 4
25 min
Shrimp Sauté with Cognac Flambé
Recipe GLPRdc8c79ef5c5503
A classic French-inspired shrimp dish featuring large shrimp sautéed in butter and finished with a dramatic Cognac flambé. The shrimp are combined with dry vermouth, fresh herbs, diced tomatoes, and shallots, then brightened with fresh lemon juice. This elegant main course showcases the delicate flavors of quality seafood with a touch of restaurant-style flair.
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Ingredients
1 pound large shrimp, peeled, deveined, rinsed and patted dry
4 tablespoons butter
Salt and freshly ground black pepper to taste
1/4 to 1/3 cup Cognac
1/3 cup dry vermouth
2 tablespoons finely chopped shallots
1/4 to 1/2 cup fresh flat-leaf parsley, finely chopped
1 to 2 sprigs fresh dill, finely chopped
1 cup drained diced tomatoes
1/2 large lemon
Directions
Heat the butter in a large skillet over medium-high heat. Once foaming, add the chopped shallots and sauté for about 1 minute until fragrant and beginning to soften.
Add the prepared shrimp to the skillet, spreading them in a single layer. Season generously with salt and freshly ground black pepper. Sauté for 2 to 3 minutes until the shrimp begin to turn pink and opaque on one side.
Stir the shrimp and cook for an additional 1 to 2 minutes until they are nearly cooked through and mostly opaque, reaching an internal temperature of 145°F. Do not overcook.
Reduce the heat slightly, then carefully pour the Cognac into the skillet. Tilt the pan toward the flame to ignite the alcohol for a dramatic flambé effect. If using an electric stove, use a long lighter or match to ignite the surface. Allow the flames to burn for 20 to 30 seconds until the alcohol is mostly consumed.
Once the flames have subsided, stir in the dry vermouth, diced tomatoes, fresh dill, and most of the chopped parsley, reserving some for garnish.
Simmer the mixture for 1 to 2 minutes, gently stirring to ensure the shrimp are evenly coated with the sauce.
Squeeze the juice from the lemon half into the skillet and stir gently to incorporate. Taste and adjust seasoning with additional salt and pepper if needed.
Divide the shrimp and sauce among four serving plates or bowls. Garnish with the reserved fresh parsley and serve immediately.
