1 lb shrimp
2 T salad oil
1 shallot, minced
3 T dry white wine
1/2 cup heavy cream or whipping cream
1 T Dijon mustard (preferably seedy type)
salt to taste
Recipe
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 till shrimp turns pink, stirring often. Remove shrimp to bowl.
To drippings in skillet over medium heat, add wine. Cook 2 minutes. Add cream and mustard. Cook 2 minutes. Return shrimp to skillet. Stir till heated through. Salt to taste.