Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 6 mediums | Shrimp per person; (6 to 8) |
| Salt and freshly ground pepper | |
| 4 tablespoons | Mild-flavored oil; such as almond or |
| ; safflower | |
| 2 mediums | Shallots; minced |
| 1 bunch | Fresh tarragon; minced |
| ½ cup | Chardonnay |
| ½ cup | Heavy cream |
| ½ pounds | Unsalted butter; cut into small |
| ; pieces | |
| 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.
Wolfgang Puck
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.