12 ounces Contessa large Uncooked Tail-on Shrimp
2 cups heavy cream
2 tablespoons dijon mustard
2 tablespoons fresh parsley, chopped
1/2 teaspoon nutmeg, grated
1/2 teaspoon lemon juice
2 tablespoons unsalted butter
2 tablespoons cognac or brandy
Combine all ingredients except the shrimp, butter, and cognac in a saucepan over medium heat.
Add pepper to taste.
Simmer for 5 minutes until mixure is reduced to 1 cup.
Melt butter in a heavy nonstick skillet over medium high heat. When butter begins to bubble, add shrimp and saute for 4 minutes until shrimp turns pink. Do not over cook.
Stir cognac into sauce just before serving.
Serve over rice or pasta.
Posted on 09/29/2015 at 12:30 AM