Robert Jr.'s Hennessey Cream Shrimp

Total Time:
50 min
30 min
20 min

4 servings

  • 8 tablespoons (1 stick) unsalted butter
  • 1 teaspoon minced garlic
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons Worcestershire sauce
  • 2 pounds medium shrimp, peeled, deveined, with tails-on
  • Fat Fish Blue Hennessey Cream Sauce, recipe follows
  • Wild rice and crusty bread, for serving, optional
  • 1/2 cup finely diced green, red or yellow bell peppers, for garnish
  • Melt butter in large saute pan. Add garlic, black pepper and Worcestershire sauce. Stir until garlic starts to sizzle. Add shrimp and saute until pink and almost cooked through, about 2 minutes. Add Fat Fish Blue Hennessey Cream Sauce and continue simmering until reduced to a thick creamy consistency and the shrimp are cooked through, about 3 minutes. Serve over rice with crusty bread on the side, if desired, and garnish with diced bell peppers.

Fat Fish Blue Hennessey Cream Sauce:
  • 2 tablespoons cornstarch

  • 2 tablespoons water

  • 1 tablespoon butter

  • 2 tablespoons minced shallots

  • 1 tablespoon cognac (recommended: Hennessey)

  • 1 tablespoon shrimp base (bouillon)

  • 2 cups heavy cream

  • Salt and freshly ground black pepper

  • In a small bowl, dissolve the cornstarch in the water and set aside. Melt butter in a medium skillet over medium heat and add shallots. Saute until translucent, about 5 minutes. Carefully add cognac and simmer until alcohol vaporizes, about 1 minute. Add shrimp base, heavy cream and salt and pepper, to taste. Simmer while stirring for 3 minutes. Add cornstarch mixture and simmer, while stirring, until thickened. Set aside and keep warm.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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