Santa Barbara Shrimp With Mustard

Recipe Ingredients

6 cups	1422ml	Shrimp to 8 per person (medium)
4 tablespoons	60ml	Safflower oil
2 tablespoons	30ml	Shallots - minced (medium)
1		Fresh tarragon leaves - minced
1/2 cup	118ml	Dry sherry
1/2 cup	118ml	Cream
2 tablespoons	30ml	Unsalted butter - cut small pieces
2 tablespoons	30ml	Dijon mustard
1 tablespoon	15ml	Minced chives
		Salt - to taste
		Freshly ground black pepper - to taste

Recipe Instructions

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.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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