Shrimp Dijon recipe

This delectable shrimp entrée is cooked in a tangy cream sauce. It’s lovely year-round as a slightly heartier choice for pasta. Makes 4 servings.

Ingredients:

2 cups heavy cream
2 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley
½ teaspoons grated nutmeg
½ teaspoons lemon juice
1 pound shrimp, peeled and deveined
2 tablespoons butter
1 ½ tablespoons Cognac
Pinch of pepper

Directions:

Combine the cream, mustard, parsley, nutmeg, lemon juice and pepper in a medium saucepan over a medium heat. Simmer for 5 minutes, until reduced to 1 cup.
Meanwhile, melt the butter in a separate large skillet over medium heat. When butter starts to bubble, add shrimp and cook until pink, about 4 minutes.
Stir the Cognac into the cream sauce, then serve over the cooked shrimp.

Serve this creamy shrimp dish over warm pasta; shells or long noodles would be both delicious for holding the cream sauce. Choose a red or white according to your preference; Chardonnay, Pinot Noir, and Syrah would all be very nice.

Back to the Shrimp Recipes home page.

Add a Review or Comment:

Reviews and Comments:

Shrimp Dijon Review by Janine on December 22nd, 2011:

I'm sorry to say, I was not a fan. Maybe I did something wrong, but it seemed like the lemon juice curdled the heavy cream and made a weird consistency. I liked the idea of the other ingredients together. Possibly will try this again.

Shrimp Dijon Review by Anna on July 1st, 2011:

It seemed like the sauce was a bit too strong for the shrimp and the flavors didn't marry well. The sauce would be good over a stronger meat.

Data:

Published: February 24, 2006

Average rating of 2.00 stars based on 2 reviews.

Summary: This delectable shrimp entrée is cooked in a tangy cream sauce. It’s lovely year-round as a slightly heartier choice for pasta. Makes 4 servings.