| 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.
A Message from our Provider:
“REMEMBER! Only _you_ can prevent forever fires!”
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