A combination of some of our favorites: shallots (we used pearl onions, as we had them on hand), sun-dried tomatoes, and garlic! Added some extra sun-dried tomatoes, and a tablespoon or so of lemon juice (as other shrimp cognac beurre blanc recipes suggested - glad we did so, as may have been a bit bland without). But we otherwise followed the recipe as noted. (Though my bag of shrimp was only 10 oz., but we preferred as such, as it made for extra sauce.) Would be exceptional over pasta (whole grain especially). The sauce did take some time to thicken, but will definitely make again. (We had a "taste off." My husband preferred allrecipes.com "Basil Shrimp" and I preferred this one. So to each his own, though it's important to note the basil shrimp recipe was actually better as a leftover, as the flavors had time to intensify.) Appreciated this was a lighter spin on the classic shrimp cognac beurre blanc recipe!
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A combination of some of our favorites: shallots (we used pearl onions, as we had them on...