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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
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 for 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.