Shrimp In Mustard Cream

Shrimp In Mustard Cream
Shrimp In Mustard Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 24

    jumbo shrimp peeled, deveined

  • 1

    teaspoon chicken broth granules

  • 1

    cup cream

  • 2

    sticks butter plus

  • 3

    tablespoons butter

  • 4

    teaspoons Creole mustard

  • 1/2

    teaspoon dried tarragon

  • 1/3

    cup dry sherry

  • 2

    tablespoons chopped chives or green onion tops

  • 2

    green onions chopped

  • 2

    tablespoons soy flour

  • Salt to taste

  • Freshly-ground white pepper to taste

Directions

Heat a large saute pan over high heat with 3 tablespoons butter. When hot, stir fry half of the shrimp for 2 to 3 minutes. Remove from pan and repeat with the rest of the shrimp. Deglaze the pan with sherry until the 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 tablespoons at a time. Add mustard, salt and pepper. If sauce separates, re-whisk it briskly. Add shrimp and heat through. This recipe yields 4 servings; 4 carb grams per serving.

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