Smoked Paprika and Cognac Shrimp

Smoked Paprika and Cognac Shrimp
I tried publishing this sooner but my laptop battery died.

“Battery level – high

They got the English lady in there sounding off because for some reason an English accent makes your device seem classy.
What-ever.

 

So this lady butler that’s in my computer started going, “Battery Level – medium.”
And I figured, alright, I don’t have to worry about anything until fucking Queen Elizabeth starts going, Battery Level – low.
And then I’ll charge.

That’s how it’s supposed to go, right?

This shit went from “Battery Level – high” to “Battery Level – Medium” to shutting the fuck off.

 

That’s kind of like when somebody you know just gets divorced out of fucking nowhere.

You’re going, “Aww what! I  thought they were getting along great!”
And they’re like, “Yeah no no, we decided to just go our separate ways.”

 

That got grave really quick, didn’t it?
Sorry.
Mom and dad are still together.

Alright this is getting weird, let’s get to this recipe.

 

I decided that it’s too hot to cook this week, it’s just too fucking hot.
And humid too, you know?
Like sticky icky icky, hot.
Everytime a fucking breeze blows through and I’m in the shade I definitely have an orgasm.

 

Anyway this week and all through next, I’m eating cooking light.
So this is meant to be an appetizer.
Finger food.
Hors d’oeuvres.

And whenever I’m feeling for something simple, I hit up A Return to Cooking, by Eric Ripert & Michael Ruhlman.
Eric Ripert taught me how to light my food on fire.
Thanks boo.

 

I’ve never done that before, have you?
Just have your whole pan in flames?
Intentionally, I mean?

 

Look I’m the last person to try and talk about lighting food on fire, I’ve never even cooked with firewood.
All I know is this shit is fucking A W E S O M E.
Wooo weee is that shit fun!

 

You’re basically burning off all the alcohol. That’s what all the fire is about.
Like in the movies where somebody stuffs a sock in a bottle of Jack Daniels and throws it at a car/someone else?
That’s basically this…

And the remaining liquid is a little sweet because it got, sort of carmelized (I swear no pun intended) in the process.
It’s hard to explain.
See I told you I don’t know what I’m talking about –

 

Just make this for the fun of torching your skillet but don’t try and make a meal out of it.
Because shrimp has a lot of sodium in it and too much of it is bad for you.
I think.

Look I don’t fucking know.
Just keep it simple, alright?

Crack a couple shells here and there and wait for the main meal.
And if you decide to torch things, be careful for christsakes!

 

 

 

 

 

 

Smoked Paprika and Cognac Shrimp

What I Used

30 -35 Unpeeled, Uncooked Wild Shrimp. 1 Onion (diced).  ½ cup Fine Cognac. 1 Stick Butter. 1 tbsp Smoked Paprika. 1 tbsp Crushed Red Chilli Peppers. Salt. Black Pepper. Olive Oil. ½ a Lemon. Chives (optional).

What I Did

Rinse & pat-dry the shrimp.
http://ivegotcake.com
Then in a small bowl mix together; salt, pepper, smoked paprika & crushed red pepper.

Sprinkle the rub over the shrimp and drizzle 2 tbsp olive oil on top.
Using a large spoon give things a good mix, then set aside to marinate for about 15 mins.
http://ivegotcake.com

Go do dishes or something.

 

After 15 mins, heat 1 tbsp olive oil in a large saute pan.
Add ½ of the diced onion and saute until they start to brown.

Shake some more salt & paprika into the pan and stir things around lightly keeping a medium flame.
http://ivegotcake.com
If things start to stick to the bottom of the pan, add a little more olive oil.

Add half the shrimp.
You’ll probably have to do this in 2 batches – don’t worry about it.
Cook, stirring frequently until the shrimp turn bright orange/pink. About 2 mins.
how_to_saute_shrimp
T W O  mins.

 

Add half of the cognac to the pan and carefully ignite it with a match.
igniting_food_recipes
I tried to take a picture for you but a flaming pan in one hand – a camera in the other… c’mon now.
http://ivegotcake.comhow_to_saute_shrimp

Add half of the butter to the pan and stir (wooden utencil only) until the butter is incorporated.
It’ll look a little creamy.
Give the pan a good shake and set aside under tinfoil to keep warm.

 

Saute the remaining shrimp using the remaining onions and another tbsp of olive oil.
Same technique.
2 mins each side.

Cognac. Flames. Butter.
You got it.

 

Serve by placing the shrimp in a large bowl.
Spoon the jus over the shrimp and squeeze the lemon on top.
Do not forget to squeeze the lemon on top.
Dana_Fashina_recipes
You can sprinkle some diced chives over it if you’d like, pretty it up some.
We said fuck all that but don’t listen to us – do what you feel like.
Seriously.
http://ivegotcake.com Smoked Paprika and Cognac Shrimp Boston_food_bloggersIt is absolutely ok by the way, to lick your fingers down all the way to the knuckle.
Dana_fashina_food_blogger

73 Comments

  1. English accents make everything seem alright *she says in her English accent*
    Can you send that dish along with some heat my way? Please and thank you 🙂

    1. I knoooow, I knoooow!
      I have my laptop everywhere but now I’ll have to be more diligent on charging it.
      Sigh.
      Oh well 🙂
      Hope you’re having a nice week lady loe 🙂

  2. I’ve ALWAYS wanted to light my pan on fire! I’m so jealous. The fire department is just down the street – it’ll be totally fine.
    & ummmm I eat too many shrimp in single sittings. Thanks for the check. 😉

  3. You are insane & utterly hilarious!!
    I think this my be by far the funniest pretext for a recipe I’ve read on your blog.

    This was a much needed laugh prior to starting my work day focused — focused on that delicious scrumptious ass looking shrimp that is! I’m starving & little blazing shrimp are dancing in my head and making my stomach to flips. Ugh… Curse you and posting yet another enticing course of food in front of me. 😘

  4. Cognac shrimp!!! Only you!!! You amaze me at how you make your dishes and meals, always looking mighty delicious and fine tasty! You´re computer sounds like my computer, minus the British accent! hahaha I turned that off, its too freaking annoying! Not sure how you can do it, listening to it going through all the stages of your PC gradually dying. haha But my mac is going through some random crap right now, maybe Mood swings? I dunno! but the thing doesn´t work as well as it used to so I understand your frustration.

    Its too F-ING HOT! You don´t even understand, how is my bathroom 1000000degrees at freaking 7am! hmmmm

    Anyway Dana, stories aside, I am feeling every part of this recipe. You blow my mind,. Literally
    Dana was here
    xx

  5. This looks so delicious, Dana! I really enjoyed reading about how your battery died, that’s like my cell phone : it goes from “medium” to just shutting down without even making sure you aren’t in the middle of a conversation! And I really laughed at your comparison with divorce; that is so true, and just proves how little we know others, no matter how much we think we do. The shrimp sounds fantastic, so fragrant and elegant, and easy too. Love it!

    1. Thank you so much Darya, every one is getting a kick out of my battery running down like that except me haha.
      I’m over here like WTF!
      Hahah – anyway, hope you’re having a nice week lady love ❤ ❤ ❤

  6. So Frenchy, so classique, so ooooo la la! Mouth-wateringly good, I love me a prawny lorny. Thanks for another ‘classique’ Cake rant. What goes on behind close doors….who knows? Enjoy that breeze. 😁

  7. Looks divine! I hear ya on the whole divorce thing. I’m still recovering from Ben Affkeck and Jennifer Garner. They are going to get back together. I just know it. They have to, right?

  8. Oh man, I need to get that book, because you know I love all things Eric Ripert. I’ve done something similar to this only with orange juice and tequila (via Gordon Ramsay) and yeah, lighting things on fire is pretty fucking awesome. (Whenever Michael ignites a pan he always, always puts a hand over his eyebrows even though he typically stands a good distance from the pan. It’s hilarious.)

    Also–this looks amazing, as always. With regards to shrimp, the issue is cholesterol I think and not sodium (but sodium might be a factor anyway) but regardless I think you have the right mindset–don’t have it often but have it well when you do.

    1. Ooooh Tequilla and OJ sounds delicious!
      Wait a min, isn’t that a drink?

      And is it Cholesterol? See – this is exactly what I mean lol
      I don’t know shit haha.

  9. I dont eat anything in the fishy family but I do say, ‘Smoked paprika and cognac shrimp’ sounds like an appetizer for a B.O.S.S! And heeeey, dont hate on the English accent, we/they do sound more intelligent, WINK! Hope those balmy breezes are keeping you shuddering in ecstasy! x

  10. Love the English accent! It’s so damn posh but it reminded me of a thing I saw on was it youtube of a guy reading 50 shades in varying English accents it was hilarious.

    That is definitely going to be a dish I will try and if all else fails at least i’ll still have cognac.

  11. I’m. fucking. dying. here. My coworkers are sighing loudly to let me know that they don’t appreciate the LOL’ing.

    Thanks for getting me in trouble again, Dana…jeeeeeeeze. 😉

  12. This looks bomb af! Laaawwwddd!! And it’s funny because I don’t even know what your voice sounds like but for some reason I feel like I do by reading your posts lol! Hilarious girlie

  13. Yum! I’d love to have a go at something where I get to set the pan on fire. I’m not even especially keen on shrimps but I’d love the fun of making this recipe!

  14. I’m a little late to the comment party, I tried commenting on this this sooner but my laptop battery died…. Just like the dog ate my homework when I was at school… Moving on… YES! That’s all that needs to be said really…

Go on, get it out..

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