Wolfgang Puck's Shrimp With Mustard (TNT)

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Wolfgang Puck's Shrimp With Mustard
 
Recipe By : Wolfgang Puck
Serving Size : 1 Preparation Time :0:00
Categories : Restaurant Recipe Seafood
Tried And True
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6-8 medium shrimp per person
Salt and freshly ground pepper to taste
4 tablespoons mild-flavored oil, such as safflower
2 medium shallots minced
1 bunch fresh tarragon
1/2 cup dry sherry
1/2 cup heavy cream
1/2 pound unsalted butter, cut into small pieces
2 tablespoons Dijon mustard
1 tablespoon minced chives
 
Season shrimp with salt and pepper. Using 2 large sauté pans, heat the oil until it begins to smoke. Over high heat, sauté shrimp for 6-7 minutes. Transfer to warm plate and keep warm. To each pan add 1 minced shallot and 1 tablespoon minced tarragon. Sauté for 2 to 3 minutes. Deglaze each pan with sherry then combine the sauce in one pan. Add cream and reduce the sauce until it coats the back of a spoon. Whisk in butter, one piece at a time. Whisk in mustard at the last minute. Do not let sauce boil, or it will become grainy. Correct seasoning to taste. Arrange shrimp decoratively on serving plates, nap with sauce, and sprinkle with chives. Note: this is the most requested appetizer at Ma Maison In L.A. The shrimp will be crisp and succulent when sautéed over very high heat. Enjoy!
 
Gail's Note:  This is an outstanding dish--the sauce (which is just incredible!) will probably go very well with grilled chicken, too!

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