Instructions: Heat a large saute pan over high heat with 3 tablespoons butter. When hot, stir fry half of the shrimp for 2 to 3 minutes. Remove from pan and repeat with the rest of the shrimp.

Deglaze the pan with sherry until the liquid has evaporated. Add 1/2 stick butter, then saute onions and tarragon for about 2 minutes. Add flour and cook for 3 minutes.

Add cream and chicken stock granules, then cook for about 4 minutes or until mixture thickens. Whisk in butter, 2 tablespoons at a time.

Add mustard, salt and pepper. If sauce separates, re-whisk it briskly. Add shrimp and heat through.

This recipe yields 4 servings;

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