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Jumbo Shrimp with Tarragon Sauce

Jumbo Shrimp with Tarragon Sauce

Plump jumbo shrimp are seared until pink, then simmered in white wine infused with garlic and fresh parsley, creating a delicate pan sauce that's served alongside a silky tarragon-spiked sour cream for an elegant, restaurant-quality dish.
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Prep Time 10 minutes
Cook Time 12 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 252
Ingredients Method Notes

Ingredients
  

  • 12 uncooked jumbo shrimp in their shells
  • ⅔ cup sour cream
  • ¼ cup chopped fresh tarragon
  • 1 tsp Dijon mustard
  • Lemon juice to taste
  • Salt and black pepper
  • Olive oil for brushing
  • 1¼ cups dry white wine
  • 1 crushed garlic clove
  • 4 tbsp chopped fresh parsley
  • Fresh lemon and tarragon for garnish

Method
 

  1. Prepare the tarragon sauce by whisking together the sour cream, tarragon, mustard, and lemon juice in a small bowl. Season with salt and pepper to taste, then cover and set aside in the refrigerator until ready to serve.
  2. Heat a heavy frying pan over high heat until it’s very hot. Brush the shrimp lightly with oil on both sides, then add them to the pan in a single layer. Cook for 2 minutes, turning once, until the shrimp turn pink and start to curl.
  3. Keeping the heat on high, pour in ⅔ cup of the wine along with the garlic. Let the mixture boil rapidly for 2–3 minutes to reduce slightly and concentrate the flavors. Stir in 2 tablespoons of the chopped parsley.
  4. Once the wine has reduced a bit, lower the heat to medium and add the remaining wine to the pan. Season with salt and pepper, then let everything simmer gently for 5 minutes. During this time, the shrimp will release their natural juices into the wine, creating a flavorful broth.
  5. Spoon the aromatic cooking juices over the shrimp to glaze them beautifully. Sprinkle with the remaining parsley and garnish the dish with lemon wedges and fresh tarragon sprigs for an elegant presentation. Serve immediately while hot, with the chilled tarragon sauce on the side for dipping.

Notes

Does Tarragon Pair Well with Shrimp?

Tarragon is an exceptional match for shrimp, creating a sophisticated and delicate flavor combination. The herb's subtle anise-like notes complement shrimp's delicate, slightly sweet taste without overwhelming it. Tarragon's gentle warmth enhances the natural brininess of shrimp while adding an elegant dimension that elevates the dish from simple to refined. This pairing is a cornerstone of classic French cuisine, beloved by professional chefs for its timeless appeal.
The herb's unique flavor profile works beautifully in multiple preparations. Whether infused into cream sauces, sprinkled fresh over grilled shrimp, or steeped into cooking liquids, tarragon brings out the best in seafood. The combination works particularly well with acidic elements like lemon juice and white wine, which enhance tarragon's aromatic qualities. Butter, cream, and sour cream act as perfect vehicles for the herb's flavor, creating luxurious sauces that cling to tender shrimp.
Home cooks appreciate tarragon and shrimp pairings for their simplicity and impressive results. The herb requires minimal preparation and pairs naturally with pantry staples, making elegant entertaining accessible. Light pasta dishes, creamy risottos, and simple pan-seared preparations all benefit from tarragon's sophisticated touch. Whether you're cooking a special dinner or experimenting with French cooking techniques, tarragon transforms humble shrimp into an elegant, restaurant-quality centerpiece.