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Shrimp: Sautéed Shrimp with Chardonnay-Dijon Cream Sauce

Source of Recipe


Ron Mikulak



List of Ingredients



• 12 medium or extra-large shrimp, peeled and deveined, tails removed
  
• Kosher salt and freshly ground white pepper
  
• 2 Tbsp extra-virgin olive oil
  
• 1 cup Chardonnay or other white wine
  
• ½ cup heavy cream
  
• 1 Tbsp Dijon mustard or whole-grain mustard
  
• Chopped fresh flat-leaf parsley for garnish
  






Instructions



1. Pat the shrimp dry and sprinkle lightly with salt and white pepper to taste. Heat a heavy sauté pan over medium-high heat. Add the oil and when shimmery, add the shrimp and cook for 2 minutes on one side. Flip the shrimp over and cook them until they are uniformly pink and beginning to curl, about 2 minutes more. Transfer the shrimp to a platter and cover with foil to keep warm.
   
   
2. Raise the heat to high. Add the wine and, with a wooden spoon, stir and scrape to dissolve the pan deposits. Let the liquid simmer until it has reduced in volume by half, 4 to 7 minutes. Reduce the heat and stir in the cream. Reduce slightly and stir in the mustard.
   
   
3. Continue simmering until the sauce is thick enough to coat the back of a spoon, about 5 minutes more. Taste the sauce and adjust the seasoning, if necessary. Add the shrimp and parsley to the sauce and simmer briefly to heat up the shrimp.
   
   Serve over sticky rice.