|
|
|
Shrimp With Tarragon Sauce
Serves 4
- 12 uncooked jumbo or tiger shrimp in their shells
- olive oil for brushing
- 1 1/4 cups (300 ml)dry white wine
- 1 garlic clove, crushed
- 1/4 cup (30 g) chopped parsley
- lemon and tarragon to garnish.
Taragon Sauce
- 2/3 cup (150 ml) sour cream
- 1/4 cup (30 g) chopped fresh tarragon
- 1 tsp Dijon mustard
- squeeze of lemon juice
- salt and black pepper
STEPS :
- Make the tarragon sauce: combine the sour cream, tarragon, mustard, and lemon juice,
and season to taste.
- Heat a heavy skillet. Brush the shrimp with oil, add to the pan, and cook the shrimp
over high heat for 2 minutes or until pink.
- Keeping the heat high, add half of the wine and the garlic. Boil rapidly for 2-3
minutes, then stir in 2 tbsp of the parsley.
- When the wine has reduced slightly, lower the heat, and add the remaining wine with
salt and pepper to taste. Simmer for 5 minutes or until the shrimp have released
their juices into the wine.
- Spoon the cooking juices over the shrimp, sprinkle with the remaining parsley, and
garnish with lemon and tarragon. Serve hot, with the tarragon sauce.
Tiger shrimp
Tiger shrimp are large with distinctive "tiger stripes. "Jumbo shrimp are a fine
alternative; the flavor is the same.
|
