Baby Shrimp And Tarragon Mustard Recipes

Steps:

• Season the shrimp with salt and pepper. Using 2 large saute pans, heat the oil until it begins to smoke. Over very high heat, saute the shrimp for 6 to 7 minutes. Transfer to a warm plate, set aside, and keep warm.
• To each saute pan, add 1 minced shallot and 1 tablespoon minced tarragon. Saute for 2 to 3 minutes. Deglaze each pan with the sherry and then combine the sauce in one pan. Add the cream and reduce the sauce until it coats the back of a spoon. Whisk in the butter, 1 small piece at a time. Whisk in the mustard, just at the last minute. Do not let the sauce boil, or the mustard will become grainy. Correct seasoning to taste.
• Arrange the shrimp decoratively on serving plates, nap with sauce, and sprinkle with chives.

Steps:

• Place the shrimp in a large (8-inch-diameter × 5-inch-high) saucepan and add 8 cups of cold water, the Pernod, and 1 tablespoon salt. Turn the heat to medium high and cook the shrimp uncovered, stirring occasionally, for 8 to 10 minutes, until just firm and pink. Drain in a colander.
• Place half the shrimp in a large bowl. Cut the rest of the shrimp sideways through the back with a sharp paring knife and add them to the bowl as well. Allow to cool for 15 minutes. Stir in the lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the celery, scallions, tarragon, and mayonnaise, and combine. Cover and refrigerate for at least 2 hours for the flavors to meld.
• Transfer the salad to a serving bowl, sprinkle with extra tarragon and salt, and taste for seasonings. Serve cold or at room temperature.

Steps:

• Stir first 4 ingredients in medium bowl to blend. Add shrimp; toss to coat. Refrigerate at least 1 hour and up to 3 hours.
• Preheat broiler. Line baking sheet with foil. Thread shrimp onto skewers. Sprinkle with salt and pepper. Broil until cooked through, 2 minutes per side.
• Remove shrimp from skewers. Arrange on platter. Serve with toothpicks.

Steps:

• Mix the mustard, lemon juice, vinegar, and tarragon.
• Blend in the mayonnaise.
• Add the shrimp, then the sour cram.
• Blend well.
• Cover and chill.
• SUGGESTED DIPPERS: Butterflake Biscuit Chips, Cabbage, Chili Peppers, String Beans, Artichoke Leaves.

Steps:

• Combine all the ingredients except oil in a food processor or blender, mix well until smooth and creamy With machine on slowly pour the oil in, in a steady stream, blend until it has the consistency of mayoinaisse Transfer to a jar and store in the fridge.

Steps:

• Heat butter and oil in a skillet, add garlic.
• Add shrimp and cook until pink, about 2 minutes.
• Add wine and half of tarragon, simmer until shrimp are pink.
• Stir in remaining tarragon, salt and pepper to taste.

Steps:

• 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.

Steps:

• Combine the port, vinegar, mustard seeds, shallots and garlic in a medium saucepan and bring to a simmer over low heat. Simmer for 30 minutes, stirring occasionally. Remove from the heat and set aside to cool.
• Transfer the mustard seed mixture to a blender and add the chili powder, ginger, salt and mustard oil. With the blender running on low speed, add 1/2 cup water and blend, adding a little more water if the mustard is too thick. Add the olive oil in a slow, steady stream until well-blended.
• Transfer to a bowl and stir in the tarragon.
• Store in a tightly-covered container in the refrigerator for up to one week.