Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Shrimp in Mustard Cream

Submitted by: Mary on 06/21/2003
2064 views
2.79 avg rating
163 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

24 Jumbo shrimp, deveined/peeled

1 t Chicken broth granules

1 C Cream

2 Sticks & 3 T Butter

4 t Creole mustard

1/2 t Dried tarragon


1/3 C Dry sherry

2 T Chopped chives or green onion tops

2 Chopped green onions

2 T Soy flour

Salt and white pepper to taste

Directions

Heat a large saute pan over high heat with 3 T butter. When hot, stir fry half of the shrimp for 2 - 3 minutes. Remove from pan and repeat with the rest of the shrimp.



Deglaze the pan with sherry until the liquid has evaporated. Add 1/2 stick butter, then saute onions and tarragon for about 2 minutes. Add flour and cook for 3 minutes.



Add cream and chicken stock granules, then cook for about 4 minutes or until mixture thickens. Whisk in butter, 2 T at a time.



Add mustard, salt and pepper. If sauce separates, re-whisk it briskly. Add shrimp and heat through.

Servings

4

Calories

4

Time to prepare

30 minutes

Difficulty

Average
 

Comments

 
 
Search