Wolfgang Puck Recipes

	Peel and devein the shrimp with a sharp knife.
	Sear the shrimp over high heat in small batches.
	Deglaze with sherry and reduce.
	Add the cream and reduce.
	Turn off the heat and add the mustard, then whisk in butter.

Santa Barbara Shrimp with Mustard

Serves 6

This was one of the most requested appetizers at Ma Maison. The shrimp will be crisp and succulent when sautéed over very high heat.

Ingredients

6 to 8 medium shrimp per person
4 tablespoons safflower oil
2 medium shallots, minced
1 bunch fresh tarragon leaves, minced
1/2 cup dry sherry
1/2 cup cream
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons Dijon mustard
1 tablespoon minced chives
Salt
Black pepper, freshly ground

Season the shrimp with the salt and pepper. Using 2 large sauté pans, heat the oil until it begins to smoke. Over very high heat, sauté the shrimp for 6 to 7 minutes. Transfer to a warm plate, set aside and keep warm.
To each sauté pan, add 1 minced shallot and 1 tablespoon minced tarragon. Sauté the shrimp 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 the 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 be grainy. Correct seasoning to taste.

Arrange the shrimp decoratively on serving plates, nap with sauce, and sprinkle with chives.

Wine Recommendation:

A fume blanc is a great choice for this dish.