Shrimp Madeleine A La Christian's.
Ingredients
- 3 Tbs. butter
- 1/2 tsp. white pepper
- 2 lbs. medium-large shrimp, peeled, about 20 to the pound
- 3 oz. Cognac
- 12 oz. heavy whipping cream
- 2 Tbs. Colman's dry mustard, mixed with enough water to make a thick paste
- 1/2 tsp. salt
- 3 dashes Tabasco
Instructions
- 1
In a large skillet over medium-high heat, melt the butter until it begins to bubble. Add the shrimp and cook for about ninety seconds, shuffling the shrimp around so they cook uniformly.
- 2
When the shrimp are pink, add the Cognac over all the shrimp and bring to a light boil. If you know what you're doing and have a fire extinguisher nearby, touch a flame to the skillet contents. A convincing burst of fire will erupt, then die down. (If you decided not to flambee, just let the Cognac evaporate until nearly gone.)
- 3
Lower the heat to medium, then add the cream. Stir in the paste of mustard and the salt and bring to a very low boil. Cook, stirring, until the sauce thickens to a pleasing consistency. (You'll know it when you see it.) As that point approaches, taste the sauce and add salt and Tabasco to taste.
- 4
The dish is done at this point. The current vogue is to serve this with rice, but if you do, make it a really good rice that stands on its own flavors, and spoon it on the side of the plate, just touching the shrimp and its sauce.