September 25, 2006

Shrimp in Mustard Sauce

I recently received this month’s Everyday Food magazine, which included a recipe for shrimp in mustard sauce. It includes Dijon mustard, which I often use when cooking salmon and add to soup broths (trust me, it is good!) but have never tried with shell fish. So I was curious to give this recipe a shot.

The recipe is designed for 4 servings, so I trimmed it down to one. To do this I basically took a fourth of each item with the exception of the sauce ingredients. I find that trimming sauces to one serving does not work so well. When cooking them in decreased portions, they reduce a lot faster and leave less sauce than desired. So I cut these ingredients to a third.

Overall I thought this recipe was fine. I think I could have used less flour thus making the sauce less thick (as shown in the magazine’s picture). I also think I should have used less mustard, which I got a little too excited about. Therefore, the portions I show below take these items into consideration. I think if you make it with the portions shown below, it will be better than how mine came out.

So here you go…the recipe adapted from Everyday Food (per 1 serving):
  • 4 tsp Olive oil (the original recipe calls for butter, so you may prefer that)
  • 1/3 lb Shrimp, peeled and deveined with tails removed
  • 1/3 Clove garlic, minced
  • 2 tsp Shallot minced
  • 1 tsp Flour
  • 1/3 cup Dry white wine
  • 1/3 cup Reduced-sodium chicken broth
  • 1 ½ tsp Dijon mustard
  • Coarse salt and ground pepper
  • Cooked white rice, for serving (optional)
  • Fresh thyme leaves for garnish
  1. In a small skillet over medium heat add half of the olive oil and all of the shrimp and garlic. Sautee until the shrimp is almost cooked through but not all the way. Remove the shrimp and garlic and set aside (the shrimp will finish cooking in a later step).
  2. Add remaining olive oil and shallot to skillet and sauté for a minute or two.
  3. Add the flour and mix it with the oil. Cook for a minute (this rids the raw flour taste).
  4. Add the wine, chicken broth, and mustard and whisk together. Let simmer until the sauce slightly thickens.
  5. Pour sauce through a fine strainer and add back to the skillet (this step, in my opinion, is optional).
  6. Add back shrimp and garlic and finish cooking the shrimp.
  7. Pour onto serving plate and top with fresh thyme.

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