Recipe courtesy of Wolfgang Puck
Save Recipe Print
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
6 servings

Ingredients

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.

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Shrimp Scampi

Recipe courtesy of Food Network Kitchen

Shrimp Scampi

Recipe courtesy of Ree Drummond

Sauteed Shrimp

Recipe courtesy of George Spriggs

Shrimp Creole

Recipe courtesy of The Neelys

Shrimp Scampi with Linguini

Recipe courtesy of Tyler Florence

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Shrimp Cocktail

Recipe courtesy of Food Network Kitchen

Shrimp Tacos

Recipe courtesy of Ree Drummond

Shrimp Gumbo

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories