Scampi With Cream
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound fresh shrimp
- 4tablespoons clarified butter
- 4tablespoons chopped shallots
- ¼cup Cognac
- 1cup heavy cream
- Salt and pepper as desired
Nutritional analysis per serving (4 servings)
455 calories; 35 grams fat; 22 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 24 grams protein; 489 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel and devein shrimp. Heat clarified butter in a large skillet until very hot. Add shrimp and saute briefly until they turn opaque. Remove and reserve.
- Step 2
Add shallots to skillet and saute 1 minute without browning. Remove skillet from the stove and add Cognac. Return skillet to stove and flame Cognac carefully, or boil the Cognac to evaporate the alcohol. Add cream and boil until reduced to a saucelike consistency. Season to taste with salt and pepper.
- Step 3
Return shrimp to skillet to heat through and finish cooking (about 1 minute). Pour mixture into serving dish. Serve over rice.
Private Notes
Comments
This is such an amazing and easy recipe - it immediately jumped to the top of my go-to list. I mix different seafood in there -scallops are great!
The clarified butter is absolutely fantastic; it leaves this subtle buttery taste, without overwhelming anything.
The taste of the sauce stays with you, like a happy memory.
The cognac browns the shallots just a little bit. Makes you feel like a pro.
Also: try noodles instead of rice (made it with egg noodles; will try next with fusilloni next. Enjoy!
I didn't have cognac on hand so I used white vermouth and 1/2 and 1/2 instead of cream. It was delicious.
Well, simple enough recipe, but could use a fresh herb at the end of cream boiling. Probably some fresh tarragon would have added to the flavor.
This is such an amazing and easy recipe - it immediately jumped to the top of my go-to list. I mix different seafood in there -scallops are great!
The clarified butter is absolutely fantastic; it leaves this subtle buttery taste, without overwhelming anything.
The taste of the sauce stays with you, like a happy memory.
The cognac browns the shallots just a little bit. Makes you feel like a pro.
Also: try noodles instead of rice (made it with egg noodles; will try next with fusilloni next. Enjoy!
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