Instructions: 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

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.