Tipsy Shrimp (or other white meat)

The original recipe called for cognac but this is completely serviceable with just brandy. Don't let the minimalist ingredient list fool you, this is a reasonable deal. I found the end result a little watery: might not be a bad idea to cook the sauce down a bit (reserving the shrimp) for a more savory gravy.


  • 1 lb shrimp, turkey or chicken breast, uncooked
  • 1/2 cup butter
  • 4 oz cognac or brandy


Saute shrimp or other meat in butter for 4 minutes. Season with salt and pepper. Add liquor and condionally ignite vapors with long match/lighter (yay! flames!) and serve.