Brandy Cream Shrimp

Name: Brandy Cream Shrimp
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: French
Ingredients: 480 g Chicken broth; 40 g Shallots; 60 g Brandy; 60 g Unsalted butter; 15 g Lemon juice; 1 g White pepper; 600 g Large shrimp; 5 g Chives, fresh; 240 g Whipping cream; 30 ml Cooking oil

Brandy Cream Shrimp · ready in 35 min · 4 servings · 420 kcal per serving · medium · 10 ingredients

Juicy shrimp are sautéed until tender, then coated in a luxurious brandy cream sauce flavored with shallots, butter, and a hint of lemon for a rich yet elegant seafood dish.

Prep: 10 min
Cook: 25 min
Total: 35 min
Serves: 4
kcal: 420
Difficulty: medium

French Main dishes High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

480 gChicken broth
40 gShallots
60 gBrandy
60 gUnsalted butter
15 gLemon juice
1 gWhite pepper
600 gLarge shrimp
5 gChives, fresh
240 gWhipping cream
30 mlCooking oil

Equipment

stovetop, chef knife, cutting board, lid, measuring cups, saucepan, skillet, spatula, whisk, wooden spoon

Instructions

Prep ingredients
Measure chicken broth and brandy, finely chop shallots, mince chives, juice the lemon, and gather a saucepan, skillet, whisk, and spatula. · 5 min
What to look for: gentle bubbling
Combine base
Add the chicken broth and chopped shallots to the saucepan over medium heat. · 2 min
What to look for: thickened and glossy
Simmer shallots
Bring the broth to a gentle boil, reduce to a low simmer, cover, and cook to soften the shallots. · 3 min
What to look for: shallots look tender
Add cream brandy
Stir the whipping cream and brandy into the saucepan and return to a gentle simmer. · 4 min
What to look for: sauce turns pale and aromatic
Reduce sauce
Simmer the sauce uncovered over low heat until reduced to about one cup. · 10 min
What to look for: thicker, glossy sauce
Mount butter
Whisk in the unsalted butter a piece at a time until fully emulsified and smooth. · 3 min
What to look for: silky, shiny sauce
Season sauce
Stir in the lemon juice and white pepper, then remove the sauce from the heat. · 1 min
Sauté shrimp
Heat the oil in a skillet over medium-high heat, add the large shrimp, and sauté until just cooked. · 4 min
When it is done: shrimp are opaque and reach 63°C or 145°F
Finish serve
Pour the warm brandy cream sauce over the shrimp, heat briefly to combine, and sprinkle with fresh chives before serving. · 2 min
What to look for: sauce coats shrimp evenly

Nutrition (per serving)

kcal	420
Protein	28 g
Carbohydrates	6 g
of which sugars	2 g
Fat	30 g
of which saturated	18 g
Fibre	1 g
Sodium	780 mg

Nutri-ScoreD

Allergens

Contains: crustaceans, milk

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended

Ingredient substitutions

Chicken broth

vegetable broth: Choose low-sodium for better control.

Shallots

onion: Use finely minced.

Brandy

cognac: Adds similar depth.

Unsalted butter

clarified butter: More stable when whisking.

Lemon juice

white wine vinegar: Adds acidity without lemon.

White pepper

black pepper: Gives slightly sharper heat.