Shrimp In Mustard Cream

Recipe Ingredients

24		Jumbo shrimp - peeled, deveined
1 teaspoon	5ml	Chicken broth granules
1 cup	237ml	Cream
2		Butter - plus
3 tablespoons	45ml	Butter
4 teaspoons	20ml	Creole mustard
1/2 teaspoon	2.5ml	Dried tarragon
1/3 cup	78ml	Dry sherry
2 tablespoons	30ml	Chopped chives or green onion tops
2		Green onions - chopped
2 tablespoons	30ml	Soy flour
		Salt - to taste
		Freshly-ground white pepper - to taste

Recipe Instructions

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.

Source:
Low Carb Diet Recipes at http://www.dietlowcarb.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.