Completely derived from the Julia Child recipe of the same name. It's possible to cut down some of the fat, and still preserve most of the flavor


  • ½ cup white wine
  • 3 tablespoons sweet vermouth
  • 1 teaspoon cornstarch
  • 1 tablespoon Dijon mustard
  • 1 lb. medium/large shrimp, 25 to 36 per pound
  • 3 tablespoons olive oil
  • salt and freshly ground pepper
  • 2 tablespoons minced shallots
  • 1 garlic clove, minced
  • ¼ cup cognac or fine brandy
  • 1 tablespoon minced fresh parsley
  • 1-½ tablespoon minced fresh tarragon (or 1 tsp dried tarragon)
  • zest and juice of 1/2 lime


Whisk together the wine, vermouth, cornstarch and mustard. Bring a sauté pan to temperature, and toss in the olive oil and the shrimp. Lightly season with salt and pepper. Toss together, so the shrimp get coated as they get pink. Add the shallots and garlic about 30 seconds after the shrimp, so they can sautÈ too.

When the shrimp are almost cooked through, pour in the cognac and flambé, tilting the pan into the flame to get it to light if necessary. This will finish cooking the shrimp quickly. After a few seconds, add the wine mixture, which will douse the flame. Add the tarragon and parsley, stir together, and bring to a simmer so the sauce thickens. Add the lime zest, and squeeze about a teaspoon of lime juice in, stir once more, and serve immediately over saffron rice, or with a vegetable or salad.

30 Minute, Seafood
MacGourmet downloadShrimp Tarragon Without Cream. To import, drag image to your MacGourmet recipe box.