Comments on: Cognac Shrimp with Beurre Blanc Cream – A Lesson In “Denaturing”

By: Adán Medrano

Adán Medrano — Sat, 17 Aug 2013 20:41:25 +0000

I think most stores will have it in the spice section, Arrowroot, that is. Let me know how it works out.

By: Rick Hernandez

Rick Hernandez — Sat, 17 Aug 2013 20:03:16 +0000

So where do you get the arrowroot? I’ve don’t remember ever seeing it.

By: Adan Medrano

Adan Medrano — Sat, 17 Aug 2013 17:19:03 +0000

Yes,I agree that it would work well to add just a dash of pernod to the shrimp. You can do this in addition to the cognac. A dash of Pernod does wonders for shrimp, lobster sauce.

By: Doreen Pendgracs

Doreen Pendgracs — Wed, 31 Jul 2013 20:26:48 +0000

What a fabulous recipe! It has so many of my favourite things. but I am unfamiliar as to what Arrowroot is. We had Arrowroot biscuits when we were young children, but I have never heard the word used in any other context.

Also wondering if you’ve made the recipe with Pernod rather than Cognac? I love the flavour of Pernod with shrimp and would like to substitute, as we never buy Cognac.

By: Adán Medrano

Adán Medrano — Wed, 10 Jul 2013 16:49:24 +0000

Hi, Christina. It is really delicious. If you do make it, please let me know how it goes. have a nice day.

By: Christina @SimplyYum

Christina @SimplyYum — Wed, 10 Jul 2013 15:28:20 +0000

This looks delicious! I’ve never made a beurre blanc sauce but after seeing this pic I definitely need to.

Also good to know about an acid being added to the heavy cream – I always wondered why it didn’t curdle.