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Dijon Shrimp


First tried-10/1/2013-Excellent
Served with Stonewall Kitchens pasta blend mixed with peas. Recipe calls for serving with Couscous with spring peas.

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  • 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



Step 1

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.


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