Crab in Mushroom Sauce

Shell and clean shrimp, then rinse well in cold water. Drain well.

Heat half of the butter in a heavy 10-inch skillet. Saute shrimp 1 1/2 minutes over medium-high heat. Remove from pan with slotted spoon.

Add remaining butter to pan drippings. Add shallots and mushrooms and saute for 2-3 minutes or until shallots are softened.

Stir in wine and mustard. Cook over moderately high heat until liquid is reduced by half. Stir in cream, salt and pepper.

Return shrimp to sauce and continue cooking for about 2 minutes over medium-high heat, or until shrimp are completely cooked and sauce has thickened slightly.

Serve immediately over fluffy white enriched rice. It's important that the rice be relatively bland so as not to clash with the richly flavored shrimp sauce.