Tuesday, August 18, 2009

The house shrimp!

It seems to me I spoke about the house shrimp when I entered my very first posting. The dish is simple to prepare, very tasty and can be partially prepared in advance for those of you who don't like hanging around the kitchen when everyone else is having a good time!
Typically I only serve 6 per person but this night was and exception.

The House Shrimp

-1-1/2 pounds tail on large frozen uncooked shrimp (I use Costco's 20-25 per bag, peeled, tail on)
-1 small finely chopped shallot
-1 minced clove of garlic
-1/4 cup butter
-1 Tbsp lemon juice
-1 oz hot cognac (it's easier to flame when it's hot)!
-1/2 cup white wine
-1/2 cup whipping cream

Thaw shrimp in cold water, remove tails and pat dry with paper towel.
Saute the shallots in the butter on a medium high heat for 2 minutes. Add the garlic and saute 1 more minute. Add shrimp and cook for 1 minute only. Remove from heat, heat cognac and light. Add to shrimp toss shrimp in flames. Shrimp must be undercooked at this point!!
Remove shrimp from pan and set aside. Return skillet to medium high heat, add wine, lemon juice and cream. Reduce to 1/3 quantity. Add shrimp and heat through (~ 2 minutes). Serve immediately garnish with dill or parsley zest of a lemon or anything you have which will add some colour.

If you prepare this dish in advance. After you toss the shrimp in the cognac and remove them from the pan, refrigerate the shrimp. You can reduce the sauce and refrigerate the reduced sauce until serving time. Bring the shrimp to room temperature, reheat sauce and add shrimp to hot sauce for 2 minutes and serve!

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