SHRIMP WITH COUNTRY MUSTARD SAUCE
Yield: 6 servings
INGREDIENTS
- 2 teaspoons olive oil
- 2 shallots, minced
- 2 cloves garlic, minced
- 2 tablespoons unbleached flour
- 1/4 cup white wine
- 1/4 cup low-fat, low-sodium chicken broth
- 1 (12 ounce) can evaporated fat-free milk
- 2 tablespoons coarse Dijon mustard
- Salt and fresh ground pepper to taste
- 1 pound frozen large cooked shrimp, thawed
DIRECTIONS
In a large skillet over medium-high heat, heat the oil.
Add the shallots and garlic and saute for 3 minutes.
Add the flour and saute for 1 minute.
Add the broth and wine and cook for 2-3 minutes over
medium heat. Add the milk and lower the heat to medium-low.
Cook until thickened, about 3-4 minutes.
Add the mustard, salt, and pepper and cook 1 minute. Add
the shrimp and cook 1 minute. Garnish with minced parsley.
B-man
