| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Gma1 |
1 |
servings |
INGREDIENTS
| 6 |
md |
Shrimp per person; (6 to 8) |
|
|
Salt and freshly ground pepper |
| 4 |
tb |
Mild-flavored oil; such as almond or |
|
|
; safflower |
| 2 |
md |
Shallots; minced |
| 1 |
bn |
Fresh tarragon; minced |
| 1/2 |
c |
Chardonnay |
| 1/2 |
c |
Heavy cream |
| 1/2 |
lb |
Unsalted butter; cut into small |
|
|
; pieces |
| 2 |
tb |
Dijon mustard |
| 1 |
tb |
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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