peeled and deveined shrimp
chopped fresh tarragon
Salt and pepper to taste
Heat oil in large sauté pan over high heat.
Brown shrimp on both sides in batches. Reserve on side, in same pan.
Add shallots and deglaze with wine. Reduce by half.
Add tomatoes. Simmer 3 minutes.
Add cream. Reduce until sauce coats back of spoon.
Add tarragon and juice and zest of lemon.
Add shrimp back into sauce.
Cook 3-4 more minutes. Serve with rice or pasta.
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