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Suggest a better descriptionSeason 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 | ||
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Calories: 548 | ||
Calories from Fat: 419 (76%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 548
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