Shrimp in Tarragon Mustard Cream Sauce

Prep Time: 20 minutes

Cook Time: 15 minutes

Serving: 4 people (1/2 lb. of shrimp each)

A Word From The Cook

“A great option for a tangy rich meal – quickly.”


  • 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)


  1. 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.
  2.  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.
  3. 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.
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