Celebrity chef Wolfgang Puck came by the show to chat with the boys and cook up a couple of his classic dishes - Beef Bolognese and Santa Barbara Shrimp!
Santa Barbara Shrimp
6 to 8 medium shrimp per person
4 tablespoons safflower oil
2 medium shallots, minced
1 bunch fresh tarragon leaves, minced
1/2 cup dry sherry
1/2 cup cream
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons Dijon mustard
1 tablespoon minced chives
Black pepper, freshly ground
1. Season the shrimp with the salt and pepper. Using 2 large saute pans, heat the oil until it begins to smoke. Over very high heat, saute the shrimp for 6 to 7 minutes. Transfer to a warm plate, set aside and keep warm.
2. To each saute pan, add 1 minced shallot and 1 tablespoon minced tarragon. Saute the shrimp for 2 to 3 minutes. Deglaze each pan with the sherry and then combine the sauce in one pan. Add the cream and reduce the sauce until it coats the back of the spoon. Whisk in the butter, 1 small piece at a time. Whisk in the mustard, just at the last minute. Do not let the sauce boil, or the mustard will be grainy. Correct seasoning to taste.
Arrange the shrimp decoratively on serving plates, nap with sauce, and sprinkle with chives.
To view more recipes from Wolfgang Puck click here!