Shrimp With Tarragon And Tomato Sauce Food

SHRIMP WITH TARRAGON AND TOMATO SAUCE

Steps:

• Preheat broiler. In a large, deep skillet, heat the olive oil over medium-high heat.
• Add carrots, celery, shallots, and mushrooms; cook until tender, 7 to 8 minutes.
• Add shrimp and cook, stirring occasionally, until pink and nearly firm, about 4 minutes. Season with the salt and pepper.
• Stir in white wine, tomato sauce, and tarragon to heat through; remove from heat after 1 to 2 minutes.
• Serve in shallow bowls with crusty bread on the side for mopping.

JUMBO SHRIMP WITH TARRAGON SAUCE

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.

TOMATO TARRAGON SAUCE

Steps:

• Saute shallot and garlic in oil in a small saucepan until tender; about 2 minutes.
• Add remaining ingredients and heat to boiling; reduce heat and simmer, uncovered, for about 5 minutes. Serve hot.

TARRAGON SHRIMP SCAMPI

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.