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Tarragon Shrimp
Jon Davies
Print Recipe
Servings
4
Ingredients
20
peeled and deveined shrimp
2 to
matoes
diced
1
cup
white wine
3
shallots minced
¼
cup
olive oil
3
Tbsps.
chopped fresh tarragon
1
lemon
1
pint
cream
Salt and pepper to taste
Instructions
Season shrimp.
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.