Shrimp with a Creamy Mustard Sauce

Plan Z Phase: This is a Z2 (ZReduction) recipe. This dish comes together in what feels like an instant. The sauce is quick and easy and because you are using cooked shrimp it doesn’t take long to cook. Maybe 15 minutes total. This tastes very gourmet without the fuss. It’s nice enough to make for company.

Servings: Serves 6

Ingredients:

• 2-1/2 lbs of cooked shrimp (approximately 8-10 per serving of medium-large shrimp) thawed. Tails on or off. Your choice. I leave the tails on for looks but I don’t eat them.
• sea salt and pepper to taste
• olive oil spray
• 2 medium shallots, minced
• 2 Tbl of minced, fresh tarragon
• ¼ cup of balsamic vinegar
• 1 cup of organic chicken broth
• ¼ cup of heavy cream
• 3 Tbl of Dijon mustard
• 1 Tbl of minced, fresh chives

Instructions:

Using one or two large sauté pans lightly spritz with olive oil. Season shrimp with salt and pepper. Set aside.

In the pan(s) add the shallots. Saute lightly just to loosen up the shallots. Add the tarragon. Deglaze the pan with the balsamic vinegar. Then add the broth and the shrimp. Heat until the shrimp are hot. Then add the cream and mustard. Simmer on medium just until the sauce begins to thicken a bit. There isn’t that much cream in this dish so it won’t thicken like a regular sauce but you should be able to get it to thicken a bit.

Serve the shrimp on plates with a scattering of the fresh chives.

Enjoy!

Cheers,