Shrimp Baratin

Name: Shrimp Baratin
Yield: 4 or More Servings.
Cuisine: France
Ingredients: 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

Preparation info

4
or More Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

4 tablespoons butter
36 medium-size or 18 extra-jumbo-size shrimp, shelled and deveined
Salt to taste

Europe
France
Starter
Pescatarian
Gluten-free
Mediterranean

Method

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.
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.