Shrimp with Tarragon Cream Sauce


DSC02580tarragon shrimpI crave this dish! Succulent shrimp in a sauce of brandy, beef stock, cream, dijon, tarragon and shallots that will leave you speechless!  Simple, sophisticated, a must make!

Serves 2

• 1 large or 2 small shallots, thinly sliced
• drizzle of olive oil
• 3 Tbs of brandy
• 1 tsp of beef stock granules
• 3 tsp of Dijon mustard
• 1⁄2 tsp of garlic powder
• 1 cup of heavy cream
• 2 tsp of cornstarch
• 1/2 tsp of kosher salt
• 1- 1/2 tsp of black pepper
• 1 Tbs of fresh tarragon, finely chopped
• 2 tsp of fresh lemon juice
• drizzle of olive oil for shrimp
• 1 lb of large or jumbo shrimp, peeled, deveined and butterflied (slit down the back)
• 4 baguette slices, cut in half, drizzled with olive oil and bake at 400° for 8 minutes.


Add sliced shallots to a medium saucepan with a little olive oil and cook for a few minutes until softened.
Add brandy, beef stock and mustard, bring to a boil, whisk to blend mustard. Add garlic powder and cream.
Mix a little water with the cornstarch, add it to the sauce, stir until thickened, turn down the heat and add salt, pepper, tarragon and lemon juice, stir to combine. Keep the sauce warm over low heat to keep skin from forming on the top, stir occasionally.
Add a little oil to a medium skillet over medium heat, add the shrimp and saute just for a few minutes until the shrimp are opaque. Add the cream sauce to the shrimp, stir to combine.To serve, place two of the baguette pieces on a plate and spoon the shrimp over the top. You’ll love this!

Note to cooks:  This is a very versatile dish…you can serve it over any kind of pasta, just drizzle a little extra virgin olive oil on cooked noodles and a little salt & pepper, then spoon the shrimp over. Or try a bed of wilted spinach, just throw about 5-6 cups of fresh spinach in a large skillet, drizzle with a little olive oil, salt & pepper and saute until wilted. Plate it and spoon the shrimp over the top!



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