French Cocktail Sauce. A French Version of a classic. This recipe tames your favorite Cocktail Sauce into a creamy treat for Shrimp Cocktail. A recipe from the famous Broadmoor Hotel and Resort in Colorado Springs.
We in Colorado seem to be living up to our reputation as a state that enjoys its weather on the wild side.
But even I, a diehard snow fan, have taken exception to our Spring blankets of white. Blanket after blanket…white…white…white. It seems like we’re caught in a snow globe and some mean little kid just keeps shaking it. C’mon kid, I need some vitamin D.
I’ve got dogs to walk…
Flowers to plant…
Burgers to grill. Actually there was a brief ray of sunshine last weekend that allowed me to grill up some taco burgers. Stay tuned for that recipe.
Once upon a time there was a sunny day in April and we celebrated my birthday with brunch at the Broadmoor. This is a great takeaway recipe from that buffet.
After interrogating the server about the ingredients, I made it successfully at home. I had asked her twice just to make sure I got the same story. It appears, as she said, that it’s just shrimp cocktail sauce with the addition of creme fraiche and brandy. Thanks to The Broadmoor for sharing this popular brunch recipe.
I used my favorite Shrimp Cocktail Sauce recipe and you should use your favorite. Just add some brandy that’s been simmered and reduced on the stove top and some creme fraiche. Blend well with a fork and …voila!
I served it at our monthly neighborhood wine tasting gathering and received many favorable comments and requests for the recipe.
Note: creme fraiche is a European soured cream. And less sour and thicker than our American sour cream. I can readily purchase it at King Soopers and Whole Foods. If you can’t find it, you can substitute sour cream thinned with a little heavy cream.
- 1 cup traditional shrimp cocktail sauce
- 1/2 cup brandy
- 1/2 cup creme fraiche
- Prepare shrimp cocktail sauce recipe. Set aside. In a saucepan, add 1/2 cup brandy. With heat set on medium, bring brandy to a simmer and let cook until reduced to half. Watch closely because this can burn quickly.
- In a bowl, add shrimp cocktail sauce, reduced brandy and 1/2 cup creme fraiche. Blend well and serve with chilled cooked peeled shrimp.
French Cocktail Sauce…It’s a sassy Appetizer Sauce.
See that little bowl holding the French Shrimp Cocktail Sauce?
I bought these fabulous and inexpensive bowls during my last trip to Sur la Table. I swear I use them 2 – 3 times per week. They’ve become my current favorites. Slanted and adorable they’re perfect for dips, sauces, olives or any appetizer you’re looking to serve. If you’re interested, you can purchase them from Amazon.
I have recently been approved to be an Amazon Affiliate partner. I do receive a small commission from your purchase, but at no additional cost to you.
Larry says
May 1, 2016 at 6:47 amFun post – you got a LOL from me with the dog shot. I think even the snow lover that I am would be ready for it to be over by now. The shrimp sauce sounds very good. Maybe it’s where I live but two things I’ve yet to find in the local stores is creme fraiche and mascarpone cheese
Lea Ann Brown says
May 8, 2016 at 6:09 amYou can make your own creme fraiche. I’ve done it.
Abbe@This is How I Cook says
May 1, 2016 at 3:23 pmThis weather is killing me! I’d love to be eating shrimp cocktail on my deck! Sounds fabulous. Poor Remie!
Lea Ann Brown says
May 8, 2016 at 6:08 amI’m going to plant some flowers today, rain, hail or snow. 🙂
Adam J. Holland says
May 1, 2016 at 4:53 pmI would love to trade places with you when it comes to the weather thing. While you’re walking dogs through the snow, I’m down here getting bitten to pieces by humongous mosquitoes. Hopefully I won’t be getting zika virus or anything. As for the cocktail sauce … Who knew? And I might just have a flask of brandy here in the ‘Jimmy Rockford.’ Can’t wait to try this one, particularly since it earned your seal of approval. — Keep me posted on that trading places offer. 😉
Lea Ann Brown says
May 8, 2016 at 6:08 amI would not trade places with you Adam. Growing up in Kansas, I’ve had my fill of the dreaded words “large hail and damaging winds”. With a tornado or two, I’ll take our snow any day.
Susan says
May 2, 2016 at 2:45 pmWhat a bummer! Poor pups 🙂 April was a rainy month here! We’re finally starting to see some sunshine too and I hear we are finally going to warm up. The cocktail sauce sounds delicious mixed with creme fraiche and our Galveston shrimp sellers have finally started to return to sell their beautiful, fresh Gulf shrimp.
Lea Ann Brown says
May 8, 2016 at 6:06 amWe’re finally having some Spring weather here too Susan. All greened up and ready for the grill. 🙂
John/Kitchen Riffs says
May 4, 2016 at 10:25 amReally interesting recipe! I would not have thought of using brandy in this dish, but tasting it mentally, it sounds terrific. And you’re right that you have to watch the brandy carefully — sometimes when reducing it, it seems to reduce almost all at once! Anyway, like this, a lot — thanks.
Lea Ann Brown says
May 8, 2016 at 6:06 amAnd that’s exactly what my first batch did. I turned my back and the pan was dry, and hard to clean I might add. And thanks to the Broadmoor for that brandy idea. Thanks John.
Debra Eliotseats says
May 9, 2016 at 9:55 amI just made some creme fraiche for another recipe and I don’t know what to do with the rest of it. I love this sauce. Bet it’s good on roasted veggies, too.
Lora@Consumerion says
January 25, 2017 at 6:43 amHi Lea Ann,
Yummy creme fraiche, I really have no idea how to prepare one so thank you for sharing this. I also love the cute dogs. Can you suggest a great drink for the yummy creme?