27 Jul Shrimp in Tarragon Mustard Cream Sauce
- 2 lbs. shrimp
- 2 Tbsp butter
- 1 shallot (minced)
- 2 cloves garlic
- 2 Tbsp fresh tarragon (chopped)(or 1 Tbsp dried)
- 2 Tbsp brandy
- 2 Tbsp dry white wine (I prefer to use vermouth)
- 1 1/2 Cup Table Cream (recommend using the light)
- 2 Tbsp Dijon mustard
- 2 Tbsp Lemon Juice
- 1 Tsp corn starch
- 1/2 Cup tomatoes (diced)
- 1/4 Cup chives (some chopped, some long – for presentation)
- The Shrimp: Use about 1/2 lb of shrimp per person. Heat the butter in a dskillet until bubbly. Add the shrimp and toss to coat, only need to slightly cook the shrimp at this stage. Add the shallots, garlic and tarragon and sauté for 2 minutes to mix and cover the shrimp.
- The Sauce: To the shrimp mixture add 2 Tbsp of brandy and ignite immediately and allow to burn off (6 – 10 seconds) – cover the sauté pan with a lid if necessary to extinguish the flames. Add the wine and continue cooking until the juices form a glaze on the shrimp (about 5-6 minutes). Add the cream and mustard and stir, then add the lemon juice that has the cornstarch blended into it. Bring to a slow simmer while stirring constantly – the mixture will thicken.
- The Presentation: This is great on pasta or rice. If using rice I’d recommend a blend of wild rice with come dark colours in it (or you will have a lot of ‘white on your plates). Spoon the shrimp and sauce over the pasta/rice and top with diced tomatoes and chives.