344168 Sun Nov 19 13:07:20 -0800 2006 4 31 Home Cooking 0 2033641 We tried this last night and all moaned and groaned over how exquisite the sauce is with the shrimp; not a drop was left. I used chopped fresh tarragon in the sauce towards the end and it was really perfect with the other flavors. You can make this as an appetizer but we had it over thin egg noodles for main course and roasted asparagus on the side. The wine I used was Red Bicyclette French Chardonnay.Link for recipe below: http://www.atlantaandcompany.com/article.aspx?storyid=72122 Sun Nov 19 13:07:20 -0800 2006 11983 Val 1 2033659 I see he says Chardonnay or dry sherry. How do you think dry vermouth would work? (or should I just try it and report?) Sun Nov 19 13:37:12 -0800 2006 2033641 11097 coll 2 2033883 I've read lots of other posts here saying dry vermouth is totally okay to sub for white wine in recipes, so I'm quite sure you'll have a good result but I would be interested also for your report using the vermouth! Sun Nov 19 16:51:52 -0800 2006 2033659 11983 Val 1 2033692 I made something similar by Giuliano Hazan. I would probably skip the mustard and instead dissolve some tomato paste in the wine. G Hazan: cook peeled crushed garlic cloves, dissolve tomato paste in white whine, reduce and add shrimp. Then you puree, return to pan w/ heavy cream, cook some more shrimp and add chopped parsley. This is soul-satisfying. A friend asked for the recipe and then made for another friend's birthday per her request! Sun Nov 19 14:21:24 -0800 2006 2033641 33755 NYchowcook 1 2033740 Wow! Thanks for the post! This looks amazing! I love his recipes! I made his recipe for ground chicken bolognese sauce and as we said, my guests could not get enough. Thanks again Val for the post! Sun Nov 19 15:06:34 -0800 2006 2033641 14274 Angelina