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Divinely delicious! Fine dining at its best! I made ours (half recipe) with a New Mexico Brut from Gruet winery-marvelous and bought here in remote northern Wisconsin. I appreciated being able to make the sauce base and marinate the shrimp ahead of time, and that the two of us could enjoy a glass of sparkling wine with our meal-oh la la. I was unable to buy shallots so subbed a yellow onion for the shallot ---a bit over half of the recommended amount of shallot. I also did not have parsley so omitted it. Tarragon is wonderful and in this dish it is perfect match for it. My sauce did separate b/c I had the heat too high-I was getting excited to eat what I knew was going to be outstanding. I served with carrots and rice, and drizzled the wonderful sauce over them with a salad and Carameled Peach Cheesecake. Thank you Annacia for sharing a recipe that will be made for guests. Made for Seafood Challenge.