Close
Tweet
Ingredients
| salt (to taste) |
| black pepper (to taste) |
| salted butter: 2 Tbl |
| raw shrimp: 1.5 lbs (peeled and deveined) |
| garlic: 1 clove (minced) |
| shallot onions (chopped): 2 Tbl (minced) |
| all-purpose flour (unsifted): 1 Tbl |
| all-purpose flour (unsifted): 1 tsp |
| white wine: 3/4 cup |
| chicken broth: 3/4 cup |
| Dijon mustard: 2 Tbl |
Shrimp in Mustard Sauce
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- In a large skillet, melt 1 Tbs butter over medium high heat.
- Add the shrimp and garlic.
- Cook, tossing, until the shrimp starts to turn pink on the outside but is stil translucent on the inside, about 2 min (the shrimp will finish cooking later.).
- Transfer to a plate and set aside.
- Reduce the heat to medium and in the same skillet, melt the remaining butter.
- Add the shallot and cook until softened, 1-2 minute.
- Add the flour and cook for 30 secs, whisking constantly.
- Gradually add the wine, broth, and mustard - whisking constantly.
- Simmer until it is as thick as heavy cream, about 5 minute.
- Return the shrimp to the skillet.
- Bring to a simmer and cook until the shrimp are opaque throughout, about 2 minute.
- Season with salt and pepper to taste.