Sauteed Shrimp with Tomato-Tarragon Reduction

Published 06/09 2011 06:45PM

Updated 06/09 2011 06:49PM

Sauteed Shrimp with Tomato-Tarragon Reduction

2 dozen Large Shrimp
2 tablespoons minced shallot
2 oz gin
1 cup tomato juice
2 teaspoons chopped tarragon

Shaved Fennel and Fennel Fronds, to garnish(optional)

Heat large saute pan on medium heat. Season shrimp with salt and pepper. Place about 1 tablespoon of oil in pan. Add shrimp to pan, being careful not to crowd. If necessary shrimp can be sauteed in batches. Cook about 2 minutes on each side and remove from pan. Add shallots to pan and cook until translucent, about 1 minute. Add gin, then quickly add tomato juice. Heat sauce until about 1/4 of it has been reduced. Season with salt and pepper to suit your taste. Place shrimp on plate with sauce and serve with fresh shaved fennel.

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