Shrimp Baratin

Preparation info

  • 4

    or More Servings.
    • Difficulty


Appears in

A Feast Made for Laughter

A Feast Made for Laughter

By Craig Claiborne

Published 1982

  • About


  • 4 tablespoons butter
  • 36 medium-size or 18 extra-jumbo-size shrimp, shelled and deveined
  • Salt to taste
  • 2 tablespoons finely minced shallots
  • Freshly ground pepper to taste
  • 1 teaspoon lemon juice
  • 3 tablespoons warm Cognac


    1. Melt the butter in a chafing dish and, when hot, add the shrimp in one layer. Sprinkle with salt. Cook shrimp until pink on one side, then turn to cook other side, a total of about 4 minutes.
    2. Sprinkle shrimp with shallots, pepper, and lemon juice and continue cooking, stirring. Sprinkle with warm Cognac and ignite. Spoon sauce over and over shrimp as flame burns. Serve immediately on warm plates as a first course.