KitchenMagician's Recipe

SEAFOOD - SHRIMP - MUSHROOM WINE SAUCE

Category: Seafood

Makes 4 servings.

1 lb. jumbo shrimp, peeled and deveined
1/4 c. butter
1/4 c. minced shallots
3 c. sliced button mushrooms
1 c. dry white wine
2 tsp. Dijon mustard
salt and pepper
1 1/4 c. whipping cream
4 c. white long-grain rice, cooked and hot

In a heavy skillet, heat 2 tablespoons butter over medium-high heat.
Add shrimp and sauté for 2 minutes; remove from pan with slotted spoon.
Add remaining butter to pan; stir in shallots and mushrooms, and saute 2 to 3 minutes, or until shallots are softened.
Add wine and mustard; cook over moderately high heat until liquid is reduced by half.
Stir in cream; season with salt and pepper to taste
Return shrimp to sauce; continue cooking for an additional 2 minutes, or until shrimp are pink and firm, and sauce has thickened.
Serve over cooked rice.