Pan Seared Shrimp a.k.a My Cocktail Ladies dressed in wlemon balsamic cream and Brandy Sauce. An amazing dish if I don’t say myself. This is a restaurant recipe but I added my own twist to it, the lemon balsamic cream just makes all the difference! Shrimp is easy to cook and you can have a gourmet dish in under 15 minutes. This is excellent for impromptu visits from friends or family members. Go Ahead and Dazzle them with Pan Seared Shrimp!
- 2.2 Jumbo sized frozen or fresh shrimp
- 2 tablespoons parsley
- 5- 8 cloves of chopped up garlic
- Lemon Balsamic cream
- 1 lemon
Cognac Sauce ( for the topping)
- 4 tablespoons mayonaise
- 3 tablespoons Ketchup( adjust to your liking)
- 4 tablespoons cognac Preferably Metaxa 5 or 7 ( adjust to your liking)
- Mix all ingredients together
- Clean your shrimp thoroughly, I deshell the bottom of the shrimp but leave the head on. (It cooks a lot better)
- Sprinkle with salt and pepper and mix.
- Heat your nonstick skillet cover your bottom with olive oil and set on stove on high heat. When the oil is hot add your shrimp.
- Make sure the shrimp is spread out and use a wooden ladle to mix them around in the skillet, make sure you cook shrimp evenly on both sides.
- Add your garlic and cook for about 2- 4 minutes, don’t burn the garlic (sweat it) add your parsley cook for another 4 minutes
- Squeeze your lemon, saute for another 4 minutes. You can add extra olive oil if you like. Drizzle with vinegar cook until shrimp has a nice rich blood orange color. Now, drizzle the shrimp with the Lemon Balsamic Cream and serve.
- When you arrange them on your platter dress the shrimp with the Cognac Sauce.
- Serve them with a side dish of rice I usually serve them as is with other hor d’ oeuvres and a tall glass of cold beer.