Shrimps with pink peppercorns and tarragon
Make this simple and gourmet shrimp dish with pink peppercorns and tarragon. Perfect for an entree.
1. Shell the shrimps. Wash and dry the tarragon, set aside 6 sprigs and thin out the rest. Coarsely chop the pink peppercorns. In a pan, saute the shrimps over high heat with oil, tarragon and peppercorns. Season with salt and pepper and set aside.
2. Preheat the oven on broil. In a saucepan, reduce the broth and wine. During this time, beat the yolks with 3 tablespoons of cold water until it is white and foamy. Place the bowl into a bain-marie and incorporate the reduction slowly and whisk constantly. The sauce should become frothy and thick.
3. Divide the shrimps into 6 bowls, pour the sauce over and place in the oven to broil for 2 minutes. Serve immediately with tarragon sprig to garnish.
Photo credit : Sucré Salé
