| 182 | 183 | 184 | 185 | 186 |
| 1 | 54 | 109 | 163 | 217 |
|
Shrimp in Mustard Cream Sauce
1
2
1
3
1
1
pound large shrimp
tablespoons vegetable oil
shallot, minced
tablespoons dry white wine
/2 cup heavy cream or whipping cream
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.
Shrimp in Mustard Cream Sauce
174
Page
Quick Jump
|