Cognac Shrimp Recipe -
Cognac Shrimp Recipe
  • READY IN 35 mins

Cognac Shrimp

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Heat the butter and olive oil in a skillet over medium-high heat, and saute the garlic and shallots until lightly browned. Stir in shrimp, and season with salt, pepper, and red pepper. Mix in sun-dried tomatoes. Cook and stir 5 minutes, or until shrimp is opaque and lightly browned.
  2. Pour cognac into the skillet, and stir to loosen browned bits from bottom. Reduce heat to low, and stir in half-and-half. Simmer 5 minutes, or until slightly thickened.
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Reviews More Reviews

Most Helpful Positive Review
Aug 08, 2006

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!

Most Helpful Critical Review
Jun 10, 2008

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.


17 Ratings

Mar 03, 2006

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!

Nov 26, 2007

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!!

Mar 24, 2010

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.

Mar 05, 2006

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.

Jul 14, 2008

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.

Nov 21, 2006

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! :)


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  • Calories
  • 276 kcal
  • 14%
  • Carbohydrates
  • 8.3 g
  • 3%
  • Cholesterol
  • 182 mg
  • 61%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 20.3 g
  • 41%
  • Sodium
  • 284 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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