Jumbo Shrimp With Tarragon Sauce |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Shrimp simmered with white wine, garlic and parsley, served with a tarragon sauce. Ingredients:
12 raw large shrimp, shell on |
olive oil, for brushing |
1 1/4 cups white wine |
1 garlic clove, minced |
4 tablespoons parsley, chopped |
2/3 cup sour cream |
4 tablespoons fresh tarragon, chopped |
1 teaspoon dijon mustard |
1 teaspoon lemon juice |
salt and pepper |
Directions:
1. Make the tarragon sauce: combine the soured cream, tarragon, mustard and lemon juice. Season with salt and pepper to taste.
2. Heat a large frying pan. Brush the shrimp with oil, add to the pan and cook over a high heat until they turn pink.
3. Keeping the heat high, add half of the wine and the garlic. Boil rapidly for 2-3 mins then stir in 2 tbs of the parsley.
4. When the wine has reduced slightly, lower the heat and add the remaining wine and season with salt and pepper.
5. Simmer for 5 minutes Spoon the cooking juices over the shrimp, sprinkle with the remaining parsley and serve hot with the tarragon sauce on the side.
|
|