Shrimp Stroganoff

Clean the shrimp thoroughly, removing the shells. Wash them with water and lemon juice, then drain and set aside.

In a large skillet, heat the butter over medium heat. Add the grated onion and sauté until golden brown.

Add the shrimp to the skillet and stir well. Season with salt and black pepper to taste.

In a small saucepan or metal ladle, gently heat the cognac until it ignites. Carefully pour the flaming cognac over the shrimp to flambé them. Shake the pan gently until the flames subside.

Stir in the sliced mushrooms, ketchup, and mustard. Bring to a simmer and cook for about 5 minutes, stirring occasionally.

Just before serving, reduce the heat to low and stir in the heavy cream. Heat through gently, but do not let it boil.

Serve immediately with white rice and shoestring potatoes (batata palha).