Santa Barbara Shrimp with Mustard

Recipe courtesy Wolfgang Puck, "Modern French Cooking for the American Kitchen": Houghton Mifflin, 1981

Show: Wolfgang PuckEpisode: Pacific Ocean Prawn Search

Rated: 5 stars out of 5Rate itRead users' reviews (3)

RECIPE
COMMENTS & REVIEWS(3)

Cook Time:
25 min
Level:
--
Yield:
6 servings

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Times:

Prep: 15 min
Inactive Prep: --
Cook: 25 min
Total:: 40 min

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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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Comments & Reviews

recipe Santa Barbara Shrimp with Mustard
Anonymous 01-27-2008
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Unbelievable!
Rated: 5 stars out of 5

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!!Read more
recipe Santa Barbara Shrimp with Mustard
Tom St. Louis, MO 12-28-2007
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Incredible Recipe
Rated: 5 stars out of 5

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.Read more
recipe Santa Barbara Shrimp with Mustard
LORRAINE LOS ANGELES, CA 06-04-2005
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Lorraine
Rated: 5 stars out of 5

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!Read more