Shrimp with Tarragon Cream Sauce
Prep time
Cook time
Total time
I crave this dish! Succulent shrimp with a sauce that will leave you speechless! Shallots, brandy, Dijon, beef stock, fresh tarragon, and cream. How could this be anything but spectacular and so simple and quick to make with a really sophisticated, gourmet taste, it really takes only about 10 minutes to put this together! Serve simply with warm toasty baguette slices or over a bed of spinach or even over pasta, a must try!
Author: Ruth Guerri
Recipe type: Shrimp
Serves: 2
Ingredients
- 1 lb of large shrimp, shelled and deveined
- 1 large or 2 small shallots, minced
- 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
- ½ tsp of salt
- ½ tsp of black pepper
- 1 Tbs of fresh tarragon, finely chopped
- juice of 1 lemon
- 1 lb of large shrimp, shelled and deveined
- 4 baguette slices, cut in half, sprinkled with oil and baked at 400° for about 8 minutes
Instructions
- In a large skillet, over medium/high heat, drizzle in a little olive oil, add the shallots and cook for a few minutes until softened.
- Add brandy, beef stock and mustard, bring to a boil, whisk to blend, then add the garlic powder and cream.
- Turn the heat to low and add salt, pepper, tarragon, and lemon juice, stir to combine. Keep the sauce warm over low heat, stir occasionally.
- In another skillet, over medium heat, add a little oil, add the shrimp and saute just for a few minutes until the shrimp are opaque.
- Now, add them to the cream sauce, stir to combine.
To serve, place two of the baguette pieces on a plate and spoon the shrimp over the top, enjoy! 
Notes
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 n 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 n pepper and saute until wilted. Plate it and spoon the shrimp over the top!
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