Shrimp Cognac with Capers

This dish was insipred by La Posada Hotel’s Sherried Shrimp with Capers, the recipe for which can be found in Tastes & Treasures, A Storytelling Cookbook of Historic Arizona.

Shrimp Cognac with Capers

12 Shrimp, peeled and deveined
Flour for dredging
1 garlic clove, minced
1 stick unsalted butter
2 teaspoons lemon juice
2 teaspoons capers
1/4 cup congnac

Dredge the shrimp lightly in the flour. Melt the butter over medium-high heat in a saute pan. When the butter has melted, add the garlic and shrimp. Turn the shrimp after about a minute. Let them cook for another minute (2 minutes total). Stir in the lemon juice and capers.

Remove the pan from the heat, pour in the cognac and ignite it. When the flames have subsided, serve.