2 Dozen jumbo shrimp, or 3 Dozen large shrimp, peeled
1 tsp. chicken broth granules
1 cup light cream or milk
2 sticks and 3 Tbs. butter or margarine
4 tsp. Creole or Dijon mustard
1/2 tsp. dried tarragon
1/3 cup dry sherry
2 Tbs. chopped green chives or green onion tops
2 chopped green onions
2 Tbs. flour Salt and white pepper to taste
Heat a large sauté' pan over high heat with 3 Tbs. butter. When hot, stir fry half of shrimp for 2-3 minutes. Remove from pan and repeat with the rest of the shrimp. Deglaze pan with sherry until liquid has evaporated. Add 1/2 stick butter, then sauté' onions and tarragon for about 2 minutes . Add flour and cook for 3 minutes. Add cream and chicken stock granules, then cook for about 4 minutes or until mixture thickens. Whisk in butter, 2 Tbs. at a time. Add mustard and salt and pepper to taste. If sauce separates, re-whisk it briskly. Add shrimp and heat.
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