1
lb. shrimp, shelled and deveined
4 Tbsp. butter
3 Tbsp. shallots
1/4 cup cognac
1/4 cup dry vermouth
2/3 cup heavy cream
2 Tbsp. Dijon mustard
Melt butter on medium high heat and sauté the shallots for a few
minutes. Add the shrimp and cook until pink. Add the cognac
and flame. Combine the vermouth, cream and mustard and add the
shrimp. Cook briefly until shrimp are pink. Salt and pepper to
taste and garnish with fresh herbs.
®
