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REC: Tabletop Shrimp Saute with Mustard and Cream...

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Joined: Dec 14, 2005


Posted to Thread #1654 at 10:05 pm on Apr 30, 2006

Another Julia Child recipe: This has become a staple for me since I discovered Trader Joe's frozen uncooked cleaned shrimp in 1-lb. bags. It's quick and easy, and you can set everything up ahead of time. Julia did it in a chafing dish at the table but I do it on the stove (since the guests are always crowding me in the kitchen anyway and the flambeing scares them out of my way. If anyone has a less dangerous, more subtle way to clear people out of your work space I'd love to hear it.)

1 lb. medium to large shrimp, peeled
Salt and pepper
3 Tbs. butter
1/4 cup cognac or brandy, in a pitcher (supposedly the bottle can explode if you pour it directly into the hot pan)
1/2 cup dry white wine or vermouth
2/3 cup heavy cream blended with 1-1/2 Tbs. Dijon mustard and 1/2 tsp. corn starch
2 Tbs. minced shallots
2 Tbs. minced parsley
A pinch of tarragon or dill (fresh is nice.)

Keep the shrimp in a bowl set over another bowl of ice in the refrigerator until the last minute. Have all the other ingredients ready because this goes really fast.

Heat a 12-inch skillet over the highest heat. Add the shrimp and toss quickly to evaporate excess moisture. Season with salt and pepper, add the butter and toss until the shrimp are well coated and have turned pink. Add the cognac and tilt the pan into the flame or use a match to light it. Let flame for 10-15 seconds, then douse the flame with the wine and bring back to the boil. Add the cream/mustard mixture, the shallots and the herbs, and bring to the boil just until sauce thickens. Taste for seasoning and serve immediately.

Serves 6 as a first course, with good bread, or 4 as a main course, with rice or pasta.

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