Title: Shrimp with Mustard
Categories: Gma1
Yield: 1 servings

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

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.