sauteed shrimp with sherry, dijon mustard and tarragon
- 3-4 dozen medium sized fresh shrimp, shelled and deveined
- freshly ground pepper
- 4 tbsp mild flavored oil, such as safflower or canola oil
- 2 medium shappots,minced
- 1 small bunch of tarragon, minced
- 1/2 cup dry or medium dry sherry
- 1/2 cup heavy cream
- 1/2 lb unsaltewd butter, cut into small pieces
- 2 tbsp dijon mustard
- 1 tbsp minced fresh chives
season the shrimp with salt and pepper to taste. set aside
divide the oil between 2 large heavy saute pans. heat the pans over high heat until the oil flows freely in the pans and shimmer slightly. divide the shrimp between the pans and saute, stirring freqquently until the shrimp turn uniformly pink and look plump and firmbut still slightly translucent, 6-7 minutes. with a slotted spoon, transfer to a warm plate, cover with aluminum foil and set aside.
divide the minced shallots between the 2 pansand add 1/2 tbsp tarragon to each pan. saute, stirring continuously until the shalllots turn transparent and are slightly golden about 2-3 minutes. divide the sherry between the 2 pans, stir and scrape with a wooden spoon to deglaze the pan deposits; then , pour the contents of one pan into the other. stir the cream into the sherry and simmer briskly, stirring frequently, until the sauce is thick enough to coat the back of a spoon. a small piece at a time, whish in the butter. at the last minute, reduce the heat to very low and whish in the mustard, taking care that the sauce doesn't boil, whichc would turn the mustard grainy. adjust the seasonings to taste with a little more salt and pepper.
arrange the shrimp on serving plates or on top of beds of cooked pasta or steamed rice. spoon the sauce over and around the shrimp. garnish with chives and serve immediately