Santa Barbara Shrimp with Mustard

Total Time:
40 min
15 min
25 min

6 servings

  • 36 to 48 medium shrimp (6 to 8 per person)
  • Salt and freshly ground pepper
  • 4 tablespoons almond or safflower oil
  • 2 medium shallots, minced
  • 1 bunch fresh tarragon leaves, minced
  • 1/2 cup dry sherry
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter, cut into small pieces
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced chives
  • Salt and freshly ground black pepper
  • Season the shrimp with salt and pepper. Using 2 large saute pans, heat the oil until it begins to smoke. Over very high heat, saute the shrimp for 6 to 7 minutes. Transfer to a warm plate, set aside, and keep warm.

  • To each saute pan, add 1 minced shallot and 1 tablespoon minced tarragon. Saute for 2 to 3 minutes. Deglaze each pan with the sherry and then combine the sauce in one pan. Add the cream and reduce the sauce until it coats the back of a spoon. Whisk in the butter, 1 small piece at a time. Whisk in the mustard, just at the last minute. Do not let the sauce boil, or the mustard will become grainy. Correct seasoning to taste.

  • Arrange the shrimp decoratively on serving plates, nap with sauce, and sprinkle with chives.

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