Name: Shrimp with Mustard
Ingredients: 24 md Shrimp; peeled and deveined; Salt and freshly ground pepper; 3 tb Olive oil; 2 lg Shallots; finely chopped; 2 tb Fresh tarragon; finely chopped; 1/2 c Dry sherry; 1/2 c Heavy cream; 1 Stick chilled butter; cut into small; ; pieces; 2 tb Dijon mustard; 2 tb Chives; finely chopped

Wisdom and power are the ground of the respect we give to men; they being both infinite in God, are the foundation of a solemn honor to be returned to Him by His creatures. If a man make a curious engine, we honor him for his skill; if another vanquish a vigorous enemy, we admire him for his strength; and shall not the efficacy of God's power in creation, government, redemption, inflame us with a sense of the honor of His name and perfections! We admire those princes that have vast empires, numerous armies, that have a power to conquer their enemies, and preserve their own people in peace; how much more ground have we to pay a mighty reverence to God, who, without trouble and weariness, made and manages this vast empire of the world by a word and beck! What sensible thoughts have we of the noise of thunder, the power of the sun, the storms of the sea! These things, that have no understanding, have struck men with such a reverence that many have adored them as gods. What reverence and adoration does this mighty power, joined with an infinite wisdom in God, demand at our hands.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Dairy		Lifetime tv, Life5	4	servings

INGREDIENTS

24	md	Shrimp; peeled and deveined
		Salt and freshly ground pepper
3	tb	Olive oil
2	lg	Shallots; finely chopped
2	tb	Fresh tarragon; finely chopped
1/2	c	Dry sherry
1/2	c	Heavy cream
1		Stick chilled butter; cut into small
		; pieces
2	tb	Dijon mustard
2	tb	Chives; finely chopped

INSTRUCTIONS

How to Prepare the Shrimp:
Season the shrimp with salt and pepper. Heat the oil in a large saut. pan
until it begins to smoke. Saut. the shrimp in batches for 4-5 minutes and
transfer to a plate, cover loosely with foil to keep warm.
How to Prepare the Mustard Sauce:
Add the shallots to the saut. pan and saut. until translucent, about 1-2
minutes. Add the sherry to the pan to deglaze, add the cream and reduce
until the sauce coats the back of the spoon. Whisk in the butter, one piece
at a time. Whisk in the mustard and tarragon and remove from the heat (do
not let mustard boil). Season with salt and pepper to taste.
To assemble and serve:
Add shrimp back to sauce to heat through. Divide among plates, 6 shrimp
each and sprinkle with chopped chives.
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