This is a family favorite in the summer. Make sure to have plenty of bread for dipping.
4 Tbl Butter
2 Tbl minced Garlic
2 Tbl minced Shallot
1 Tbl Lemon Juice
2 Tbl chopped Fresh Tarragon
½ cup Half & Half or Cream
Salt & Pepper to Taste
2 Tbl Butter or Olive Oil
1 minced Garlic Clove or 1 tsp Garlic Powder
1 cup White Wine
1 pound peeled and deveined Shrimp
Bread for Dipping
Make the sauce by sauteeing the garlic & shallot in the butter. Once softened, add the lemon juice and tarragon. Bring to a simmer. Add the half & half or cream, and bring to a simmer. Take off the heat.
Make the shrimp by sauteing the garlic in butter or olive oil.
Once softened, add the white wine and simmer for 3 minutes. Reduce the heat to low and add the shrimp and the sauce. Gently cook the shrimp until pink and opaque. Season with salt & pepper.
Serve as is with the dipping bread, or over lettuce with dipping bread on the side.
This dish comes together quickly. You don’t want to overcook the shrimp, so that is why you make the sauce first and then add it.
You can use scallops instead of shrimp or in addition to the shrimp.
Another serving suggestion is to toast a thick slice of bread, rub it with garlic, and spoon the shrimp and some sauce over the bread.