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Jumbo Shrimp With Tarragon Sauce
At a Glance
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 20 min
- Yield
- 4.00 - serving(s)
Categories
- Main
Cuisine
- Fusion
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Pescatarian
Allergens
- Possible Crustaceans — check ingredient labels
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
- Possible Milk — check ingredient labels
- Possible Mustard — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Jumbo Shrimp With Tarragon Sauce brings together 12 raw large shrimp, shell on, olive oil, for brushing, 1 1/4 cups white wine in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 12 raw large shrimp, shell on
- olive oil, for brushing
- 1 1/4 cups white wine
- 1 garlic clove, minced
- 4 tablespoons parsley, chopped
- 2/3 cup sour cream
- 4 tablespoons fresh tarragon, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- salt and pepper
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Instructions
Make the tarragon sauce: combine the soured cream, tarragon, mustard and lemon juice. Season with salt and pepper to taste.
Heat a large frying pan. Brush the shrimp with oil, add to the pan and cook over a high heat until they turn pink.
Keeping the heat high, add half of the wine and the garlic. Boil rapidly for 2-3 mins then stir in 2 tbs of the parsley.
When the wine has reduced slightly, lower the heat and add the remaining wine and season with salt and pepper.
Simmer for 5 minutes Spoon the cooking juices over the shrimp, sprinkle with the remaining parsley and serve hot with the tarragon sauce on the side.
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