Season the shrimp with salt and pepper. Using two 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 Chardonnay 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, one 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. Serves 6. Presentation: Arrange shrimp decoratively on serving plates, nap with sauce, and sprinkle with chives. Wolfgang Puck Recipe by: Good Morning America
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|Serving Size: 1 Serving (473g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 419 (76%)|
|Amt Per Serving||% DV|
|Total Fat 46.6g||62 %|
|Saturated Fat 27.6g||138 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 163mg||50 %|
|Sodium 732.4mg||25 %|
|Potassium 298mg||8 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 7.9g|
|Protein 5.6g||8 %|
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Calories per serving: 548
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