• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Calcium, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 cups 1422ml Shrimp to

  2. 8 per person (medium)

  3. 4 tablespoons 60ml Safflower oil

  4. 2 tablespoons 30ml Shallots - minced (medium)

  5. 1 Fresh tarragon leaves - minced

  6. 1/2 cup 118ml Dry sherry

  7. 1/2 cup 118ml Cream

  8. 2 tablespoons 30ml Unsalted butter - cut small pieces

  9. 2 tablespoons 30ml Dijon mustard

  10. 1 tablespoon 15ml Minced chives

  11. Salt - to taste

  12. Freshly ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Season the shrimp with the 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.

  2. To each saute pan, add 1 minced shallot and 1 tablespoon minced tarragon. Saute the shrimp 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 the 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 be grainy. Correct seasoning to taste.

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

  4. This recipe yields 6 servings.


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