Shrimp Dijon

By WSiefert

Ingredients

• 1-1/3 cups white rice
• 1/2 stick butter
• 1 lb (drained weight) canned mushrooms
• 1/4 cup chopped onion (could use rehydrated minced onion)
• 1 Tbls flour
• 3/4 cup chicken broth
• 1/4 cup white wine (I use cooking wine)
• 1 Tbls Dijon mustard
• 1 tsp crushed dried tarragon
• 1/4 tsp paprika
• 1/4 tsp black pepper
• 1/4 cup heavy (whipping) cream
• 1 lb cooked shrimp (tails removed), 26-30 per pound or larger
• Garnish with a few sprinkled parsley leaves

Preparation

Step 1

Step One:
Chop the onions (if minced onions are not used) and open the mushrooms. Bring 2-2/3 cups of water to boiling in a saucepan. Then add the rice, bring the mixture back to a boil and then cover and simmer on lowest heat for 18 minutes. After 18 minutes, stop coking the rice and let the rice stay covered. While the rice is cooking, prepare the recipe as follows:

Step Two:
Melt butter in a large skillet. Saute mushrooms and onions until the onions are limp.

Step Three:
Stir in flour until mixed, then add chicken broth and wine while stirring the mixture. Stir in Dijon mustard and next three ingredients. Cook this mixture until it is thick and it bubbles.

Step Four:
Reduce heat and stir in cream and shrimp. Cover and cook for two minutes or until heated through. Serve over rice. For a low-card variation - serve over cooked French-Cut green beans instead of rice.l