This is a very elegant, delicious dish that’s pretty easy to make once you’ve got all of the ingredients prepped and ready to go. The actual cooking time isn’t more than about 10 minutes. Serve with rice pilaf, orzo, quinoa, etc.
1 lb. large shrimp/prawns, peeled and deveined
1/2 cup fresh parsley leaves
1/4 cup fresh tarragon leaves
1/2 cup cornichons pickles
1/4 cup sliced shallots
2 Tbsp unsalted butter
1 Tbsp all-purpose flour
1/2 cup chicken broth
1/2 cup heavy cream
2 Tbsp Dijon mustard
Freshly ground pepper
¼ cup slivered almonds, toasted (optional)
1. Either by hand with a sharp knife or in a food processor, chop parsley, tarragon, cornichons, and shallots to a fine consistency.
2. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add shrimp and cook, turning once, until just pink.
3. Transfer the shrimp to a plate. Pour any fat from the skillet. Return the skillet to the heat and add the remaining tablespoon of butter and the flour. Reduce heat to medium-low and whisk continually, making a light roux. Keep whisking the roux for 3–4 minutes until it’s light brown/tan in color.
4. Whisk the chicken broth into the roux and cook until thickened.
5. Stir in the cream, mustard, and the herb-cornichon-shallot mixture. Whisk to blend well.
6. Add shrimp back to the pan and cook over medium heat, simmering, until heated through, about 5 minutes. Season with black pepper, to taste. Serve the shrimp napped with the cream sauce and garnish with the (optional) toasted almonds and minced parsley or tarragon.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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