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Shrimp In Mustard Cream


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  • 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


Servings 4


Step 1

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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