Unlock a Flavorful Fusion: Hennessey Butter Shrimp with a Kick!
This recipe takes succulent shrimp to a whole new level with the unexpected yet delightful addition of Hennessey cognac. The rich, buttery sauce infused with the subtle warmth of Hennessey creates a truly unique and irresistible dish. The kick of Cajun seasoning adds another layer of complexity, making this dish perfect for those who enjoy a bit of a spicy flair.
Ingredients:
- 1 pound ready-to-cook large shrimp (deveined)
- ½ cup Hennessey cognac
- ½ stick unsalted butter
- 1 tablespoon Cajun seasoning
- 2 tablespoons brown sugar alternative
- ½ tablespoon minced garlic
- ½ tablespoon red pepper flakes (adjust for desired spice level)
- 1 teaspoon onion powder
- White pepper (or black pepper), to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Prep the Shrimp: Begin by preparing your shrimp. Give them a quick rinse under cold water and dry them with paper towels. If desired, remove the veins using a small, sharp knife by making a shallow incision along the back of the shrimp and pulling out the dark vein. Season the cleaned shrimp with white pepper, onion powder, and Cajun seasoning. Leave them out while you make the sauce.
- Sizzle and Sauté: Heat a large skillet or pan over high heat. Melt the butter until it becomes foamy and starts to turn golden brown. Toss in the minced garlic and cook, stirring often, for 30 seconds or until it smells delicious. Watch closely to avoid burning, as burnt garlic turns bitter.
- Introduce the Shrimp: Carefully toss the seasoned shrimp into the hot pan. Sauté the shrimp for 4-5 minutes, turning them occasionally, until they turn pink and opaque on both sides. This indicates they are cooked through.
- The Hennessey Flair: Now comes the exciting part! Carefully pour the Hennessey cognac into the pan. The pan will likely begin to smoke slightly – this is completely normal and simply the alcohol burning off. Don't worry, the alcohol will cook out and leave behind its unique flavor. Continue to toss the shrimp to ensure they are evenly coated in the Hennessey.
- Sweeten and Spice Things Up: Add the brown Swerve (or brown sugar substitute) and red pepper flakes to the pan. Stir everything together, allowing the sauce to thicken slightly. Adjust the amount of red pepper flakes depending on your desired level of spice.
- Plating and Presentation: Once the sauce has thickened and the shrimp are fully cooked through, remove the pan from heat. Transfer the shrimp to a serving platter and garnish with freshly chopped parsley.
- Serve and Savor: Enjoy your Hennessey Butter Shrimp immediately! This dish pairs well with rice, mashed potatoes, or roasted vegetables.
Tips:
- Don't Overcook: Shrimp cooks quickly; be mindful not to overcook them, or they will become rubbery. Aim for a light pink color with an opaque texture.
- Adjust the Spice: This recipe uses Cajun seasoning for a kick, but you can adjust the amount to suit your taste preference.
- Substitute the Sugar: Brown Swerve is a sugar substitute that is suitable for diabetics. You can use regular brown sugar or another sweetener of your choice if desired.
- Garnish Options: Chopped fresh chives or a squeeze of fresh lemon juice can be used as alternative garnishes.
- Leftovers: While best enjoyed fresh, leftover Hennessey Butter Shrimp can be stored in an airtight container in the refrigerator for up to 2 days. Warm gently in a pan over low heat until heated through.
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