Recipe Details

Summary

Name: Shrimp In Mustard Cream Sauce

Category: Seafood

1 pound large shrimp

2 tablespoons vegetable oil

1 shallot, minced

3 tablespoons dry white wine

1/2 cup heavy cream or whipping cream

1 tablespoon Dijon mustard with seed

Salt, to taste

Shell and devein shrimp. In a 10−inch skillet over medium heat cook shallot in hot oil for 5 minutes,

stirring often. Increase heat to medium−high. Add shrimp. Cook 5 minutes or until shrimp turns pink,

stirring often. Remove shrimp to bowl. Add wine to drippings in skillet. Cook over medium heat for 2

minutes. Add cream and mustard. Cook for 2 minutes. Return shrimp to skillet. Stir until heated

through. Salt to taste.

Serve over hot, cooked rice.

Serves 4.