Jumbo Shrimp With Tarragon Sauce - cooking recipe

Ingredients

12 raw large shrimp, shell on
olive oil, for brushing
1 1/4 cups white wine
1 garlic clove, minced
4 tablespoons parsley, chopped
For the sauce
2/3 cup sour cream
4 tablespoons fresh tarragon, chopped
1 teaspoon Dijon mustard
1 teaspoon lemon juice
salt and pepper

Preparation

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.