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Name: Shrimp with Mustard
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 lg Shallots; finely chopped; 2 tb Dijon mustard; Salt; 1/2 c Dry sherry; ; pieces; 24 md Shrimp; peeled and deveined; 3 tb olive oil; 2 tb Fresh tarragon; finely; 1 Stick chilled butter; cut; 2 tb Chives; finely chopped; 1/2 c Heavy cream

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INGREDIENTS

2 lg Shallots; finely chopped
2 tb Dijon mustard
Salt
1/2 c Dry sherry
; pieces
24 md Shrimp; peeled and deveined
3 tb olive oil
2 tb Fresh tarragon; finely
1 Stick chilled butter; cut
2 tb Chives; finely chopped
1/2 c Heavy cream

Servings

INSTRUCTIONS

How to Prepare the Shrimp: Season the shrimp with salt and pepper. Heat the oil in a large saute pan until it begins to smoke. saute the shrimp in batches for 4-5 minutes and transfer to a plate, cover loosely with foil to keep warm. How to Prepare the Mustard Sauce: Add the shallots to the saute pan and saute until translucent, about 1-2 minutes. Add the sherry to the pan to deglaze, add the cream and reduce until the sauce coats the back of the spoon. Whisk in the butter, one piece at a time. Whisk in the mustard and tarragon and remove from the heat (do not let mustard boil). Season with salt and pepper to taste. To assemble and serve: Add shrimp back to sauce to heat through. Divide among plates, 6 shrimp each and sprinkle with chopped chives. ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK

NOTES

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Shrimp with Mustard

2 lg Shallots; finely chopped
2 tb Dijon mustard
 Salt
1/2 c Dry sherry
 ; pieces
24 md Shrimp; peeled and deveined
3 tb olive oil
2 tb Fresh tarragon; finely
1 Stick chilled butter; cut
2 tb Chives; finely chopped
1/2 c Heavy cream

How to Prepare the Shrimp:    Season the shrimp with salt and pepper. Heat the oil in a large saute pan  until it begins to smoke. saute the shrimp in batches for 4-5 minutes and  transfer to a plate, cover loosely with foil to keep warm.    How to Prepare the Mustard Sauce:    Add the shallots to the saute pan and saute until translucent, about 1-2  minutes. Add the sherry to the pan to deglaze, add the cream and reduce  until the sauce coats the back of the spoon. Whisk in the butter, one piece  at a time. Whisk in the mustard and tarragon and remove from the heat (do  not let mustard boil). Season with salt and pepper to taste.    To assemble and serve:    Add shrimp back to sauce to heat through. Divide among plates, 6 shrimp  each and sprinkle with chopped chives.    ? 1997 Lifetime Entertainment Services. All rights reserved.    MC formatted using MC Buster by Barb at PK

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Nutrition

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Serving Size: 1 Serving (62g)
Recipe Makes: 4 servings

Calories: 174
Calories from Fat: 78 (45%)

Amt Per Serving		% DV

	Total Fat 8.6g	12 %
	Saturated Fat 3.8g	19 %
	Monounsaturated Fat 3.8g
	Polyunsanturated Fat 0.6g
Cholesterol 20.4mg		6 %
Sodium 181.3mg		6 %
Potassium 87.4mg		2 %
Total Carbohydrate 8.2g		2 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 7.6g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 174

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