Saturday, February 21, 2009

Shrimp in Mustard Sauce

Another recipe that I can't remember who or where it came from. I don't think that I've tried this either, but it sounds really good.

8 1st course servings

2 tbl extra virgin olive oil
24 large, raw shrimp, shelled and deveined
2 shallots, minced
1/2 Cup dry white wine
1/2 Cup heavy cream
1 Cup unsalted butter, in small pieces
2 Tbl course mustard
salt & pepper
Fresh lemon juice

Heat oil in skillet until very hot and saute shrimp 1-2 minutes. Remove & reserve shrimp. Reduce heat to medium and saute shallots 30 seconds. Deglaze with wine. Add cream and cook until thickened, about 4-5 minutes. Reduce heat to low and whisk in butter gradually. Add salt, pepper, and lemon juice to taste. Pour over shrimp and serve

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