Peel shrimp reserving shells. Peel shallot. Slice to 1/8 inch. Heat small pot to medium high. Sautee shallots with 1 tbl oil and 1 tbl butter. Add shrimp shells. cook for 10 minutes stirring often.

Happy Mardi Gras – if you’re looking for an alternative meal today outside of gumbo or jambalaya, here’s a recipe for a delicious shrimp bisque, with just a splash of Cognac, that could serve as ...

Do you have fallback sauces? Ones you turn to again and again? This take on the popular mushroom cognac cream sauce is one of mine. Preparing it is second nature to me, and that familiarity brings ...

(WTNH) — Chef Arturo Franco-Camacho of Shell and Bones and Geronimo in New Haven makes a butternut shrimp bisque. Heat the olive oil in a large saucepan over a low heat. Add the leeks, shallot and ...

Combine all ingredients. Makes 1/2 cup. Per (1-tablespoon) serving: 93 calories, 95 percent calories from fat, 10 grams total fat, 1 rams saturated fat, 4 milligrams cholesterol, .45 grams ...

With a bit of strong alcohol, virtually any dish can be set on fire. For this flambe, plump shrimp are quickly simmered in a fragrant tomato-saffron sauce. A minced shallot perks up the sweetness of ...

Whether you're meeting friends after work, celebrating an occasion, or looking for a satisfying bite to eat after hiking on the Appalachian Trail, The Sycamore Grille and Pub in Delaware Water Gap has ...