10 medium-sized shrimp.
2 medium shallots, minced.
1 bunch of fresh or dried tarragon, finely chopped
½ lb of butter, diced into small pieces.
½ cup of Chardonnay.
½ cup of heavy cream.
4 tablespoons of olive oil.
2 tablespoons Dijon mustard.
1 tablespoons minced chives (or fresh dill)
Salt and freshly ground black pepper.
Season the shrimp with salt and pepper
Heat olive oil in a deep frying pan.
Saute the shrimp on medium/high heat for about 6-8 minutes.
Set aside the shrimp and keep warm. (You can pop them into an ovenproof serving dish in a
200°F oven to keep it warm)
Saute the shallot and tarragon for about 3 minutes in the same pan, at a lower
temperature, being careful not to burn the shallots.
Scraping the bottom of the pan to get the shrimp roux.
Reduce stovetop to an even lower temperature and add the Chardonnay and heavy cream, the
cook for another minute. Being careful not to let it boil. Mix in the butter, then the
dijon mustard and cook for barely a minute.
Pour the sauce over the shrimp and sprinkle lightly with chives or dill.
Serve with white rice or bow tie pasta.
(AE)