A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Shrimp Dijonnaise
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- #44060
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons butter
1 tablespoon minced shallots
16 large shrimp, uncooked, peeled and deveined
1/2 cup flour
1/3 cup white wine
2 teaspoons Dijon mustard
1 pinch chopped parsley
1 dash bitters
salt and pepper, to taste
1 lemon for garnish
directions
In a saute pan, heat butter over medium heat. Add minced shallots and heat for approximately 30 seconds.
Dredge shrimp in flour and add to the pan. Cook shrimp for approximately 1 minute on each side, or until pink and cooked through. Do not overcook.
Deglaze the pan with white wine. Add Dijon mustard, chopped parsley, bitters, salt and pepper. Combine and let the wine reduce to a sauce.
When the sauce is slightly thickened, arrange the shrimp on the plates. Spoon sauce over the shrimp and garnish the plates with a lemon crown.
added by
dolcelinda
nutrition data
Nutritional data has not been calculated yet.
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