Recipe courtesy of Adam Klein

Robert Jr.'s Hennessey Cream Shrimp

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  • Level: Intermediate
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 4 servings
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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

Wild rice and crusty bread, for serving, optional 

1/2 cup finely diced green, red or yellow bell peppers, for garnish

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 


  1. 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:

  1. Salt and freshly ground black pepper
  2. 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.