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Ингредиенты
- 2 shallots, chopped
- 1 cup dry white wine
- 4 Tablespoons lemon juice
- 2 Tablespoon heavy cream
- 3/4 cup cold butter
- 1/8 teaspoon white pepper
- 10 Tablespoons butter
- 4 cups shrimp, rinsed and deveined
- 1 teaspoon salt
- 4 Tablespoons cognac
Инструкции
- 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.
- Add the cream and bring to just under a simmer.
- 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.
- Once the butter is fully incorporated, season the 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 4 minutes.
- Reduce the heat to low and season the shrimp with salt.
- Carefully add the Cognac(it may flame) and stir thoroughly.
- Spoon the warm sauce over the hot shrimp and serve.
- Delicious served over pasta.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 411g | |
| Recipe makes 4 servings | |
| Calories 921 | |
| Calories from Fat 618 | 67% |
| Total Fat 70.19g | 88% |
| Saturated Fat 42.61g | 170% |
| Trans Fat 0.0g | |
| Cholesterol 538mg | 179% |
| Sodium 1387mg | 58% |
| Potassium 541mg | 15% |
| Total Carbs 5.37g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.89g | 1% |
| Protein 48.97g | 78% |
