Shrimp In Mustard Sauce

• 1 lb. shrimp, cleaned and peeled
• 4 Tbsp. safflower oil
• 1 bunch fresh tarragon, minced (about 1 Tbsp. dried)
• 1/2 c. cream
• 2 Tbsp. Dijon mustard
• salt and freshly ground pepper
• 2 medium shallots, minced
• 1/2 c. sherry
• 1/4 to 1/2 lb. unsalted butter, cut into small pieces
• 1 Tbsp. chives, minced

1. Season the shrimp with salt and pepper.
2. Heat the oil in a heavy large pan to smoking.
3. Over very high heat, quickly saute shrimp until they are pink.
4. Transfer them to a warm plate and keep warm.
5. To pan, add shallots and tarragon.
6. Saute 2 to 3 minutes.
7. Deglaze the pan with sherry.
8. Add the cream and reduce the sauce until it coats the back of a wooden spoon.
9. Whisk in butter, a little at a time.
10. Whisk in the mustard at the last minute.
11. Do not let sauce boil or it will become grainy.
12. Serve on a platter with sauce over shrimp.
13. Garnish with minced chives. Serves 2.

shrimp, safflower oil, fresh tarragon, cream, mustard, salt, shallots, sherry, unsalted butter, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=982666 (may not work)