Fabulous for guests, quick and spectacular!


  • 1 lb. medium/large shrimp, 25 to 36 per pound
  • 3 tablespoons unsalted butter
  • salt and freshly ground pepper
  • cup half and half (or half cream, half milk)
  • 2 teaspoons cornstarch
  • 1-½ tablespoon Dijon mustard
  • ¼ - 1/3 cup cognac or fine brandy
  • cup sweet red vermouth
  • 2 tablespoons minced shallots
  • 1 tablespoon minced fresh parsley
  • 1-½ tablespoon minced fresh tarragon
  • ½ lemon


Whisk together the half and half, the cornstarch and the mustard. Bring a sauté pan to temperature, and toss in the butter and the shrimp. Toss together, so the shrimp get coated in butter as they get pink. Add the scallions when the shrimp start to get pink on both sides.

Pour in the cognac, and flambé, tilting the pan into the flame to get it to light if necessary. After a few seconds, add the vermouth, which will douse the flame. Add the tarragon and parsley, then add the half and half mixture. Stir together, and bring to a simmer so the sauce thickens. Squeeze about a half-teaspoon of lemon juice in, stir once more, and serve immediately over saffron rice, or with a vegetable or salad.


This is perhaps the very best recipe in this entire collection. As Emeril would say, "a bumper would taste good with this sauce on it". Truly a flexible and important basic recipe.

30 Minute, Seafood
MacGourmet downloadShrimp Tarragon. To import, drag image to your MacGourmet recipe box.







Preparation Times