|6 mediums||Shrimp per person; (6 to 8)|
|Salt and freshly ground pepper|
|4 tablespoons||Mild-flavored oil; such as almond or|
|2 mediums||Shallots; minced|
|1 bunch||Fresh tarragon; minced|
|½ cup||Heavy cream|
|½ pounds||Unsalted butter; cut into small|
|2 tablespoons||Dijon mustard|
|1 tablespoon||Minced chives|
Season the shrimp with salt and pepper. Using two 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 Chardonnay 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, one 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. Serves 6.
Presentation: Arrange shrimp decoratively on serving plates, nap with sauce, and sprinkle with chives.
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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