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SERVES 4 PEOPLE
1 lb. 21-25 shrimp
1 bunch green onions, washed and finely chopped
2 TBSP whole grain spicy mustard
1 oz. white wine
1 oz. chicken stock
1 cup heavy cream
3 TBSP butter
Salt & pepper to taste
Wash, peel, and devein shrimp and reserve. In a medium skillet melt two tablespoons butter over high heat. Season shrimp to taste with salt and pepper. Add shrimp to skillet and sauté for 1 minute per side. Remove shrimp from pan and keep warm.
Add green onions and sauté. Add wine, grain mustard and reduce. Add chicken stock and reduce. Add cream and bring to boil, and then reduce until thickened.
Mount with butter off the flame. Season with salt and pepper. Add shrimp back to pan and warm. Served over grilled crusty French bread with side of your-baby greens salad.