In the Kitchen: Shrimp and Cognac Jus

Go Providence has brought Chef David Firda from CAV restaurant, making Shrimp and Cognac Jus and Jasmine Rice.

20 medium shrimp
reserved shrimp shells
1 shallot
1 cup white wine
1 cup water
4 tbls vegetable oil
4 oz unsalted butter
4 oz cognac
1 cup jasmine rice
2 cups water
kosher salt
white pepper

glazed shrimp ingredients


For the Jus:
Peel shrimp reserving shells. Peel shallot. Slice to 1/8 inch. Heat small pot to medium high. Sautee shallots with 1 tbl oil and 1 tbl butter. Add shrimp shells. cook for 10 minutes stirring often. Add wine and water. Simmer for 20 minutes. Strain. Return to simmer. Add cognac. Reduce to 6 ounces. Reserve 1 ounce for shrimp sautee. In a blender, add 3 ounces butter a little at a time to hot jus and season with kosher salt to taste(start on low speed to avoid splatter).
for the rice:
Bring rice and water to a boil. Reduce to a simmer, add 1 tbl oil and kosher salt to taste. stir once. Simmer for 20 minutes until tender.
for the shrimp:
In a sautee pan that will fit shrimp in one layer, over medium heat, add 1 tbl butter and 1 tbl oil. Add shrimp. season to taste with kosher salt and white pepper to taste. Cook for 5 minutes tossing frequently until just cooked. Moisten with reserved 1 ounce jus. remove to large bowl to avoid over cooking.
Note: white pepper is stronger than black.

To Finish:
Fluff rice with a fork. Portion in a measuring cup or ramekin and invert on the center of four warm plates. Spoon warm jus around rice. Place shrimp on rice.

cav shrimp finished

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