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Print this Recipe    Shrimp Wine Sauce

SHRIMP IN MUSHROOM WINE SAUCE

1/2 pound peeled, deveined and cleaned shrimp
3 tablespoons unsalted butter, divided in half
2 tablespoons finely chopped shallots
1-1/2 cups sliced standard, white mushrooms
1/2 cup dry white wine
1 teaspoon Dijon mustard
1/4 teaspoon salt
pinch white pepper
3/4 cup heavy cream

Shell and clean shrimp; rinse well in cold water. Drain well.
Heat one and one-half tablespoons of the butter in a heavy 10-inch
skillet. Saute shrimp one and one-half minutes over medium-high
heat. Remove from pan with slotted spoon. Add remaining one and
one-half tablespoons butter to pan drippings. Add shallots and
mushrooms and saute 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 rice.

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