Recipe by jade
"A delicious mixture of caramelized shallots sauteed with shrimp and sun-dried tomatoes in a light and creamy cognac sauce. Serve hot with a side of pasta or warm, crusty bread."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
thinly sliced shallots
shrimp, peeled and deveined
salt and pepper to taste
dried red pepper flakes
oil-packed sun-dried tomatoes, drained and diced
fat free half-and-half
Loved it, loved it! Easy and quick and taste divine. I served over fettunci pasta with a spinach salad and served with a white zin. No one guessed how easy it was to whip up!
I was very disappointed with this recipe, I had high hopes for it! I followed the recipe perfectly except that I could not find sun dried tomatoes so I used cherry tomatoes instead. The I also added some peppers for color and mushrooms for flavor. The dish just wasn't impressive, and I was over all disappointed. Not what I expected from an allrecipes recipe.
Trying to figure out what to do with some colossal shrimp I had in the freezer, I happened upon this recipe. Am I glad I didn't save them for grilling! Loved, loved, loved it, particularly with the big shrimp. I think they probably worked out better as they take a little longer to cook, and so wouldn't get overcooked in the process. I didn't have cognac so substituted dry sherry, and because I love them, I added capers to the mix. Also, just because I had some on hand, I threw in a handful of grape tomatoes right toward the end. That way they just warmed and didn't pop from the heat. I served it over egg noodles. Thanks for the great take on shrimp!
This recipe LIED...I don't see how it can POSSIBLY feed 4 people...the 2 of us put it away quite nicely (and I would have had more, if there had been any!). I used brandy intead of cognac, added cherry tomatoes to warm through, and served over rice spaghetti (for my gluten-intolerant sweetie)...I will be making this one again, for sure!!
loved this dish. the only changes that i made were to add a few slices of pancetta, diced, to the garlic and shallots. i did use the hot pepper flakes, and i used heavy cream instead of the half and half.
Easy and very very good. For those like me that might find it just a little tame, add 1/4 cup of diced kalamata olives for a little more powerful flavor.
Sorry, I followed the recipe exactly, and my husband and I did not care for this at all. The cognac really overpowered the dish, that is all you could taste. The sauce was also extremely thin and needed to be thickened up. Sorry, I won't be making this again.
I like to substitute a lot. :) Since I didn't have half-and-half, I used evaporated milk (just about 1/3 C) with about 1 tsp. sugar. I also omitted the tomatoes, and used cayenne pepper (just a dash) rather than red pepper flakes. To save time, I tossed the shrimp in frozen, rather than thawing them first. Was very good over rotini noodles and I would make some variety of this again; might be even better if I made it as suggested! :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 78
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This classic shrimp dish features a garlicky, addictive sauce.
Sautéed shrimp, mushrooms, and asparagus are tossed with egg noodles.
Grilling marinated shrimp makes a fast, flavorful main dish.