Henny Butter Shrimp
Ingredients:
1 lb large shrimp, peeled and deveined
Salt and pepper, to taste
2 tablespoons olive oil
4 tablespoons unsalted butter
4 cloves garlic, minced
1/4 cup Hennessy cognac
1 tablespoon lemon juice
1 tablespoon honey
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes (optional, for heat)
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions:
Prepare the Shrimp:
Season the shrimp with salt, pepper, and smoked paprika. Set aside.
Sear the Shrimp:
Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2-3 minutes per side, or until they are pink and opaque. Remove the shrimp from the skillet and set aside.
Make the Sauce:
In the same skillet, reduce the heat to medium. Add the butter and let it melt. Once melted, add the minced garlic and sauté for about 1-2 minutes, or until fragrant.
Carefully pour in the Hennessy cognac, stirring to combine with the butter and garlic. Allow the cognac to simmer for about 2-3 minutes, letting the alcohol cook off slightly.
Add the Remaining Ingredients:
Stir in the lemon juice, honey, dried thyme, and red pepper flakes (if using). Let the sauce simmer for another 2 minutes until it thickens slightly.
Combine Shrimp and Sauce:
Return the seared shrimp to the skillet, tossing them in the Henny butter sauce until they are well coated. Cook for an additional 1-2 minutes to allow the flavors to meld together.
Garnish and Serve:
Remove from heat and garnish with chopped fresh parsley. Serve the Henny Butter Shrimp with lemon wedges on the side.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4
