Shrimp Recipes

Shrimp Dijon recipe

This delectable shrimp entrée is cooked in a tangy cream sauce. It’s lovely year-round as a slightly heartier choice for pasta. Makes 4 servings.

Ingredients:

2 cups heavy cream
2 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley
½ teaspoons grated nutmeg
½ teaspoons lemon juice
1 pound shrimp, peeled and deveined
2 tablespoons butter
1 ½ tablespoons Cognac
Pinch of pepper

Directions:

  1. Combine the cream, mustard, parsley, nutmeg, lemon juice and pepper in a medium saucepan over a medium heat. Simmer for 5 minutes, until reduced to 1 cup.

  2. Meanwhile, melt the butter in a separate large skillet over medium heat. When butter starts to bubble, add shrimp and cook until pink, about 4 minutes.

  3. Stir the Cognac into the cream sauce, then serve over the cooked shrimp.

Serve this creamy shrimp dish over warm pasta; shells or long noodles would be both delicious for holding the cream sauce. Choose a red or white according to your preference; Chardonnay, Pinot Noir, and Syrah would all be very nice.

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Reviews and Comments:

Shrimp Dijon Review by Anna on July 1st, 2011:

It seemed like the sauce was a bit too strong for the shrimp and the flavors didn't marry well. The sauce would be good over a stronger meat.

Shrimp Dijon Review by Janine on December 22nd, 2011:

I'm sorry to say, I was not a fan. Maybe I did something wrong, but it seemed like the lemon juice curdled the heavy cream and made a weird consistency. I liked the idea of the other ingredients together. Possibly will try this again.

Conversions
2 cupsabout 473ml (473.18 mililitres based on 236.59 mililitres in a US cup)
1 lbabout 454g (453.59 grams based on 453.59 grams in a pound)

Data:

Published: February 24, 2006
Average rating of 2.00 stars based on 2 reviews.
Summary: This delectable shrimp entrée is cooked in a tangy cream sauce. It’s lovely year-round as a slightly heartier choice for pasta. Makes 4 servings.
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