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1
Shell and devein the shrimp and put them in a mixing bowl.
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2
Set aside.
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3
Drop tomatoes into boiling water and let stand 10 seconds.
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4
Drain.
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5
Pull away and discard the skin.
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6
Cut away and discard the cores.
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7
Cut tomatoes in half crosswise and squeeze away most of the seeds.
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8
Cut tomato halves into 1/4-inch dice.
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9
There should be about 1 cup.
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10
Cut ham into very small cubes.
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11
There should be about 1/2 cup.
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12
To the shrimp add the paprika, salt, pepper, thyme, oregano, garlic, all the chopped white part of a green onion or scallion and 1/4 cup of the chopped green part.
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13
Blend well with the fingers.
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14
Heat butter in a heavy skillet and add shallots and shrimp mixture.
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15
Cook, stirring, about 2 minutes or until shrimp lose their raw look.
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16
Scoop them out into a warm dish.
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17
Add wine, tomatoes, 1/4 cup green onions and tarragon.
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18
Cook, stirring, about 30 seconds and add cream, salt and pepper.
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19
Bring to the boil and stir in mustard.
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20
Cook, stirring, about 2 minutes or until thickened lightly and saucelike.
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21
Add ham and shrimp and stir until they are coated with sauce.
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22
Arrange hard roll halves broiled side up on serving dish and pour shrimp in sauce over all.
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23
Sprinkle with remaining 1/4 cup green part of onion.
