A light, tangy mustard sauce over plump, juicy shrimp is a simple dish that will brighten up a summer dinner. Quick-cooking couscous with baby or tiny peas completes this easy dinner.
Most shrimp sold in the markets today have already been frozen. I like to buy peeled, frozen shrimp rather than the shrimp that has been defrosted in the fish case. Both are good, but this way I can keep it in my freezer and defrost it just before use. The best way to defrost the shrimp is in the refrigerator overnight or in the sink under cold running water.
Adding one tablespoon of cream to the sauce gives it an added dimension and adds very little fat. This step can be omitted.
This meal contains 600 calories per serving with 22 percent of calories from fat.
Dijon Shrimp
Makes 2 servings.
3/4 pound peeled, deveined shrimp
1 teaspoon olive oil
1/2 cup dry sherry
5 tablespoons Dijon mustard
1 tablespoon heavy cream
Freshly ground black pepper
2 tablespoons snipped chives
Rinse, drain and pat shrimp dry. Heat a nonstick skillet over medium-high heat and add oil. Add shrimp to the pan and sauté 1 minute. Remove to a dish. Add sherry to pan and simmer 30 seconds. Add mustard and cream to pan. Mix well and taste. Return shrimp to pan for 30 seconds. Add pepper to taste.
