|
|
|
|
4 servings
Ingredients:
1 tablespoon butter1 tablespoon olive oil2 cloves garlic, minced1/2 cup thinly sliced shallots1 pound shrimp, peeled and deveinedsalt and pepper to taste1 dash dried red pepper flakes (optional)1/4 cup oil-packed sun-dried tomatoes, drained and diced1/2 cup cognac1/2 cup fat free half-and-half
Instructions:
Heat the butter and olive oil in a skillet over medium-high heat, and saute the garlic and shallots until lightly browned.Stir in shrimp, and season with salt, pepper, and red pepper.Mix in sun-dried tomatoes.Cook and stir 5 minutes, or until shrimp is opaque and lightly browned.Pour cognac into the skillet, and stir to loosen browned bits from bottom.Reduce heat to low, and stir in half-and-half.Simmer 5 minutes, or until slightly thickened.
|
|
|
