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CATEGORY CUISINE TAG YIELD
Dairy Gma1 1 Servings

INGREDIENTS

6 Shrimp per person, 6 to 8
Salt and freshly ground
pepper
4 T Mild-flavored oil, such as
almond or
safflower
2 Shallots, minced
1 Fresh tarragon, minced
1/2 c Chardonnay
1/2 c Heavy cream
1/2 lb Unsalted butter, cut into
small
pieces
2 T Dijon mustard
1 T Minced chives

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2404
Calories From Fat: 2016
Total Fat: 229.4g
Cholesterol: 650.7mg
Sodium: 774.7mg
Potassium: 206.6mg
Carbohydrates: 91.5g
Fiber: 1.2g
Sugar: 51.3g
Protein: 5.9g


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