Pan Seared Shrimp

Pan Seared Shrimp



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
  • vinegar
  • 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

10 minutes.

  1. Clean your shrimp thoroughly, I deshell the bottom of the shrimp but leave the head on. (It cooks a lot better)
  2.  Sprinkle with salt and pepper and mix.
  3. 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.
  4. 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.
  5. 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
  6. 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.
  7. When you arrange them on your platter dress the shrimp with the Cognac Sauce.
  8. 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.


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