Served with Stonewall Kitchens pasta blend mixed with peas. Recipe calls for serving with Couscous with spring peas.
- 1 lb. peeled and deveined shrimp
- 1 tsp. olive oil
- 1/2 cup sherry
- 5 T. Dijon mustard
- 1 T. heavy cream
- Freshly ground black pepper
- 2 T. snipped chives
Rinse, drain and pat shrimp dry.
Heat a non stick skillet over medium-high heat and add oil.
Add shrimp to pan and saute 1 minute. Remove to a dish.
Add sherry to pan and simmer 30 seconds. Add mustard and cream to pan. Mix well and taste.
Return shrimp to pan for 30 seconds. Add pepper to taste.