Ingredients
- 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
Directions
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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By horsedoc2k2_8798335
Louisville, KY
on January 27, 2008
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Quick and easy to prepare, this dish is full of amazing flavor! This recipe is the most used out of my entire collection. Can be served with rice or pasta, or by itself. Delicious!!
By Tom Talbot
St. Louis, MO
on December 28, 2007
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I've made this approx. five times now and we love it. Only watchout is that if you accidentally use too much mustard (I've done this twice it gets a little over bearing.
By lorraine_2822843
LOS ANGELES, CA
on June 04, 2005
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This sauce was excellent! I actually served it with Copper River Salmon and it got rave reviews. I made the full recipe sauce for almost 1lb of salmon so if you like sauce you might want to double the recipe. It was great!
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