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Shrimp in Mustard Cream Sauce


  • 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


  1. Shell and devein shrimp.
  2. In a 10-inch skillet over medium heat cook shallot in hot oil for 5 minutes, stirring often.
  3. Increase heat to medium-high. Add shrimp. Cook for 5 minutes or until shrimp turns pink, stirring often.
  4. Remove shrimp to bowl.
  5. Add wine to drippings in skillet. Cook over medium heat for 2 minutes.
  6. Add cream and mustard. Cook for 2 minutes.
  7. Return shrimp to skillet. Stir until heated through.
  8. Salt to taste.
  9. Serve over hot, cooked rice.

Serves 4.