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Santa Barbara Shrimp With Mustard

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

Type: Fish, Shellfish
Serves: 6 people

Recipe Ingredients

6 cups 1422mlShrimp to 8 per person (medium)
4 tablespoons 60mlSafflower oil
2 tablespoons 30mlShallots - minced (medium)
1   Fresh tarragon leaves - minced
1/2 cup 118mlDry sherry
1/2 cup 118mlCream
2 tablespoons 30mlUnsalted butter - cut small pieces
2 tablespoons 30mlDijon mustard
1 tablespoon 15mlMinced 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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