Ingredients
1 lb. shrimp, peeled & deveined
salt & pepper
2 T olive oil
1 C chardonay or dry sherry
1/3 C cream or milk
1 T Dijon mustard
1 t. dried parsley
Preparation
Pat shrimp dry & sprinkle with salt & pepper. Heat saute pan over med-high heat. Add oil & add a single layer of shrimp cook about 2 min. per side. Remove from pan and cover with foil, then repeat. Increase heat & add wine to deglaze. Let simmer until reduced by half. Reduce heat & add cream & dijon mustard. Simmer another 5 min. till thickened. Add shrimp & parsley to pan just to heat through. Serve over rice.
