Santa Barbara Shrimp With Mustard

Recipe By: Wolfgang Puck at http://www.cooking.com/wolfgang/
Serving Size: 6
Categories: Shellfish, Seafood

6 medium shrimp to 8 per person
4 tablespoon safflower oil
2 medium shallots; minced
1 bunch fresh tarragon leaves; minced
1/2 cup dry sherry
1/2 cup cream
2 tablespoon unsalted butter; cut small pieces
2 tablespoon Dijon mustard
1 tablespoon minced chives
Salt; to taste
Freshly ground black pepper; to taste

Season the shrimp with the salt and pepper. Using 2 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 the shrimp for 2 to 3 minutes. Deglaze each pan with
the sherry and then combine the sauce in one pan. Add the cream and
reduce the sauce until it coats the back of the spoon. Whisk in the
butter, 1 small piece at a time. Whisk in the mustard, just at the
last minute. Do not let the sauce boil, or the mustard will be
grainy. Correct seasoning to taste.
Arrange the shrimp decoratively on serving plates, nap with sauce, and
sprinkle with chives.

This recipe yields 6 servings.

Comments: This was one of the most requested appetizers at Ma Maison.
The shrimp will be crisp and succulent when sauteed over very high heat.

Wine Recommendation: A fume blanc is a great choice for this dish.





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