Broiled Shrimp With Mustard And Tarragon Recipes

BROILED SHRIMP WITH MUSTARD AND TARRAGON

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.

SANTA BARBARA SHRIMP WITH MUSTARD

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.

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.

BABY SHRIMP AND TARRAGON MUSTARD

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.

GRILLED TARRAGON MUSTARD TURKEY

Steps:

• In a resealable plastic bag, combine the lemon juice, oil and pepper; add turkey. Seal bag and turn to coat; refrigerate for up to 2 hours., In a small saucepan, combine the vinegar, wine or broth and tarragon. Bring to a boil; cook until reduced by half. Reduce heat; add butter and mustard. Stir until butter is melted; set aside and keep warm., Drain and discard marinade. Grill turkey, uncovered, over medium heat for 5 minutes; turn and baste with mustard sauce. Cook 10-15 minutes longer or until juices run clear, basting frequently.