Scampi With Cream

• 1 pound fresh shrimp
• 4 tablespoons clarified butter
• 4 tablespoons chopped shallots
• 1/4 cup Cognac
• 1 cup heavy cream
• Salt and pepper as desired

1. Peel and devein shrimp.
2. Heat clarified butter in a large skillet until very hot.
3. Add shrimp and saute briefly until they turn opaque.
4. Remove and reserve.
5. Add shallots to skillet and saute 1 minute without browning.
6. Remove skillet from the stove and add Cognac.
7. Return skillet to stove and flame Cognac carefully, or boil the Cognac to evaporate the alcohol.
8. Add cream and boil until reduced to a saucelike consistency.
9. Season to taste with salt and pepper.
10. Return shrimp to skillet to heat through and finish cooking (about 1 minute).
11. Pour mixture into serving dish.
12. Serve over rice.

shrimp, butter, shallots, cognac, heavy cream, salt

Taken from cooking.nytimes.com/recipes/2590 (may not work)