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


Fat Fish Blue Hennessey Cream Sauce:


  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.