Shrimp Au Courvoisier
Submitted by bethbear77
Jumbo shrimp baked in a garlic-Courvoisier butter with fresh parsley and toasted bread crumbs, finished under the broiler until golden. A decadent French-style seafood dish.
YIELD
4 servingsPREP
10 minCOOK
15READY
25Garlic butter. Cognac. Jumbo shrimp. Does it get more indulgent than this?
Each shrimp gets coated in a whipped butter spiked with garlic, Courvoisier cognac, fresh parsley, and toasted bread crumbs. Nestled snugly into a casserole dish, they bake until the butter melts into a sizzling pool of flavor, then get a quick flash under the broiler to crisp that crumb topping golden brown.
It’s the kind of dish that turns a Tuesday into an occasion. Serve with crusty bread to soak up every last drop of that cognac butter.
Chef Tips
- Beat the butter until light and fluffy. Starting with cold butter and whipping it incorporates air, which helps it coat the shrimp evenly and creates a lighter crust.
- Use jumbo shrimp. They hold up to the rich butter coating and stay plump and juicy during baking. Smaller shrimp will overcook.
- Watch the broiler closely. Two minutes is all you need. Bread crumbs go from golden to charcoal in a blink.
Ingredients
Directions
Peel and devein shrimp.
Beat butter with garlic and salt until light and fluffy.
Add the parsley and Courvoisier.
Mix well. Stir in the bread crumbs.
Preheat oven to 40 degrees F.
Coat each shrimp with the mixture and arrange snuggly in a casserole dish.
Bake for 15 minutes; then slip under broiler for 2 minutes or until brown.
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