Sautéed Shrimp with Chardonnay-Dijon Cream Sauce

 

                    Make sure everything is ready and at arm's reach before you start cooking this recipe. You can serve the shrimp as a starter, or with rice or pasta as a main dish.

Makes 4 servings

• 500 gr medium or extra-large shrimp, peeled and deveined, tails removed
• Salt and freshly ground white pepper
• 30 ml olive oil
• 250 ml Chardonnay or dry sherry
• 125 ml heavy cream
• 15 ml Dijon mustard or whole grain mustard
• Chopped fresh flat-leaf parsley or fresh tarragon for garnish
• Rice or pasta for serving as a main dish

1. Pat the shrimp dry, put them on a plate, and sprinkle lightly with salt and white pepper to taste.
2. Heat a large, heavy sauté pan over medium-high heat ; as soon as the pan feels hot when you hold our hand an inch or two above its surface, add the oil.
3. When the oil is hot enough to swirl easily in the pan, carefully add the shrimp, placing them evenly in the pan ; without disturbing them, cook the shrimp for 2 minutes on one side, then flip the shrimp over and cook them until they are uniformly pink and beginning to curl, about 2 minutes more.
4. Transfer the shrimp to a platter abd cover with aluminium foil to keep them warm.
5. Raise the heat under the pan to high ; add the wine and, with a wooden spoon, stir and scrape to dissolve the pan deposits.
6. Let the liquid simmer until it has reduced in volume by half, 4 to 7 minutes ; reduce heat and stir in the cream.
7. Reduce slightly and stir in the mustard ; continue simmering until the sauce is thick enough to coat the back of a spoon, about 5 minutes more.
8. Taste the sauce and adjust the seasoning if necessary.
9. Add the shrimp and parsley (or tarragon) to the sauce and simmer briefly to heat up te shrimp.
10. Serve with rice or pasta, or on its own as a starter.

BON APPÉTIT