fresh or dried. The sauce can be made up to two days in advance and stored in an airtight container in the refrigerator. Don't cook the shrimp ahead — they become too firm and rubbery when reheated.

dried tarragon is fine. Keep a close eye on the shrimp. There is nothing (and I mean nothing!) that is worse than overcooked shrimp. It either tastes so rubbery it almost feels like plastic.

Ingredients include: All-purpose flour, sun-dried tomatoes, butter, basil, and shrimp. 3. Sauteed Shrimp With Spinach And Tomatoes Light and fresh, this Sauteed Shrimp With Spinach And Tomatoes ...

Emeril Lagasse gave us his recipe for this Louisiana classic more than 40 years ago — unsurprisingly, it still hits the spot. Emeril Lagassé is an American celebrity chef, restaurateur ...