Serves 4


  • 2¼ tsp. kosher salt, divided, plus more to taste
  • 1 pound large shrimp, peeled and deveined, shells reserved and shrimp halved lengthwise
  • 1 small bay leaf
  • 1 rosemary sprig
  • 1 thyme sprig
  • 1 flat-leaf parsley sprig
  • 2 Tbsp. unsalted butter
  • ½ onion, sliced into ¼"-thick half-moons
  • 2 whole cloves
  • Pinch of ground black pepper, plus more to taste
  • 1 carrot, peeled and sliced into ⅛" rounds
  • ½ cup Sancerre or other dry white wine
  • 3 Tbsp. heavy cream
  • 2 tsp. tarragon leaves, divided
  • 2 tsp. lemon juice
  • Baguette, warmed


    Active time: 45 minutes
    Total time: 1 hour

    In a large pot over high heat, bring 4 cups water and 2 tsp. salt to a boil. Add shrimp shells and simmer 15 minutes. Strain into a large, heatproof bowl and set aside. Discard shells and wipe out pot.

    Bundle bay leaf, rosemary, thyme and parsley together and tie with kitchen twine, creating a bouquet garni. Return pot to medium heat and add butter. When butter has melted, add bouquet garni, onion, cloves, remaining ¼ tsp. salt and pepper. Sauté until onion begins to soften, about 4 minutes. Add carrot and reserved shrimp stock and simmer until carrot is crisp-tender, about 3 minutes. Using a slotted spoon, transfer vegetables to heatproof bowl and set aside. Discard bouquet garni and cloves.

    Add wine to pot. Simmer over high heat until liquid is reduced by one-third (you should have about 2¼ cups), about 5 minutes. Add cream and simmer until liquid has reduced slightly, about 3 minutes. Add 1 tsp. tarragon, shrimp and reserved vegetables to pot. Remove pot from heat and set aside for about 2 minutes, stirring occasionally, until shrimp are cooked through.

    Divide shrimp and vegetables equally among 4 shallow bowls. Add lemon juice to cooking liquid and season to taste with salt and pepper; pour over shrimp and sprinkle with remaining 1 tsp. tarragon. Serve with baguette.

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