California Shrimp with Mustard & Fried Shrimp –Two meals, one ingredient

6-8 medium shrimp per person

4 TB safflower oil

2 medium shallots, minced

1 bunch tarragon leaves, chopped

½ cup dry sherry

½ cut heavy cream

2 TB unsalted butter, cut into pieces

2 TB Dijon mustard

1 TB minced chives

Desired amount of salt and pepper

To make this meal:

Season the shrimp with salt and pepper. Heat oil in a sauté pan medium-high heat. Add shrimp and cook approximately six minutes. Remove from pan and keep warm by covering with aluminum foil. In the same pan, add shallots and tarragon. Deglaze the pan with sherry. Add cream and reduce sauce until it coats the back of a spoon. Whisk in the butter one piece at a time. Whisk in the mustard at the last minute. Do not let it boil. Add shrimp to the sauce and let it simmer 2-3 minutes. Serve hot.

Fried Shrimp:

This is one of my husband’s all time favorites. My kids love them too. Although I’m not fond of frying in general, I do make these tasty treats every now and then for my family. You don’t need a deep fryer, as a standard sauté pan will do. Just make sure you use your deepest pan to avoid the oil from splattering.

To make this meal:

Peel and devein desired amount of shrimp (I’d say about 7-8 medium shrimp per person).

In a bowl, mix 2 cups all purpose flour, 1 TB garlic powder, 1 TB seasoned Salt.
In another bowl, whisk together 4 eggs

Heat olive or vegetable oil in a pan so that it comes up approximately 1 inch on the side of the pan. (to about 350 degrees)

Dredge the shrimp in flour, then egg, then flour again and drop into the hot oil. Do not overcrowd the pan as the shrimp will not cook properly. Fry until golden brown, turning halfway through cooking. Remove from the pan and place on paper towels to allow the oil to drain. Can squeeze lemon over them when they come out or sprinkle with additional salt.