Shrimp Au Courvoisier
Yield
4 servingsPrep
10 minCook
15Ready
25Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
shrimp
jumbo |
|
| ¾ | cup |
butter
cold |
|
| 1 | each |
garlic cloves
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
parsley leaves
fresh, chopped |
|
| ½ | cup |
cognac
courvoisier |
*
|
| 1 ½ | cups |
bread crumbs
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
shrimp
jumbo |
|
| 177 | ml |
butter
cold |
|
| 1 | each |
garlic cloves
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
parsley leaves
fresh, chopped |
|
| 118 | ml |
cognac
courvoisier |
*
|
| 355 | ml |
bread crumbs
toasted |
|
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.
