directions
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1
Combine the cream and buttermilk in a covered glass jar
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2
Let stand at room temperature until thickened, about 24 hours, then refrigerate. Combine the pesto and Creme Fraiche with a lit- tle lemon juice and salt to taste
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3
Arrange lettuce leaves topped with shrimp on individual serving plates
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4
Spoon pesto sauce over the shrimp and gar- nish with lemon wedges and tarragon sprigs
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5
Serves 2 to 4.
Shrimp with Tarragon Cream Fraiche
ingredients
- Creme Fraiche
- 1 cup heavy cream
- 1 teaspoon buttermilk
- 1/4 cup Tarragon Cream Pesto
- 1/3 cup Creme Fraiche
- lemon juice and salt to taste
- Butter
- lettuce leaves
- 1/2 pound medium-sized cooked shrimp
- lemon wedges and fresh tarragon sprigs for garnish