 |
Ingredients:
2 Dozen jumbo shrimp, or 3 Dozen large shrimp, peeled
1 tsp. Chicken broth granules
1 cup light cream or milk
2 sticks and three Tbs. Butter or margarine
4 tsp. Creole or Dijon mustard
1/2 tsp. Dried tarragon
1/3 cup cry sherry
2 Tbs. Chopped green chives or green onion tops
2 chopped green onions
2 Tbs. Flour
Salt and white pepper to taste
Instructions:
Heat a large saute 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 saute 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.
|
|
Copyright © 1999 - 2004 Lanier Publishing International
|
|
|
