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    Shrimp in Mustard Cream


    Source of Recipe


    Internet

    List of Ingredients




    2 Dozen jumbo shrimp, or 3 Dozen large shrimp, peeled
    1 tsp. Chicken broth granules
    1 cup light cream or milk
    2 sticks and three Tbs. Butter or margarine
    4 tsp. Creole or Dijon mustard
    1/2 tsp. Dried tarragon
    1/3 cup cry sherry
    2 Tbs. Chopped green chives or green onion tops
    2 chopped green onions
    2 Tbs. Flour
    Salt and white pepper to taste

    Directions:

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

    Deglaze pan with sherry until 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 Tbs. at a time.

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

    4 Servings

    Recipe




 

 

 


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