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Shrimp in Mustard Cream Sauce

This is one of the recipes which we have been given permission to reproduce by RecipeGoldmine, founded by Linda Roth. It is a big site with a wealth of information and recipes. If you would like to have a look at the website click here.

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1 lb. large shrimp
2 T. vegetable oil
1 shallot, minced
3 T. dry white wine
1/2 C. heavy cream or whipping cream
1 T. 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


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