Shrimp al cognac
Instructions
Let dry minced onions in half 20 g butter; combine thawed shrimp and soon to be well seasoned spray them with half a shot of cognac.
When the cognac will be evaporated, add 3/4 cup cream.
Season with salt and pepper and leave to thicken the cream for a few minutes over low heat.
Well cooked shrimp can be served directly or paid over a white or tomato risotto.
Ingredients and dosing for 4 persons
- 20 g of butter
- 1 chopped chive
- 150 g of shrimp
- 1/2 shot of cognac
- Cooking cream
- Salt
- Pepper