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4 servings

Ingredients:

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  12 ounces Contessa large Uncooked Tail-on Shrimp

  
  


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  2 cups heavy cream

  
  


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  2 tablespoons dijon mustard

  
  


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  2 tablespoons fresh parsley, chopped

  
  


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  1/2 teaspoon nutmeg, grated

  
  


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  1/2 teaspoon lemon juice

  
  


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  2 tablespoons unsalted butter

  
  


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  2 tablespoons cognac or brandy

  
  

Steps:

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  Combine all ingredients except the shrimp, butter, and cognac in a saucepan over medium heat.

  
  


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  Add pepper to taste.

  
  


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  Simmer for 5 minutes until mixure is reduced to 1 cup.

  
  


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  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.

  
  


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  Stir cognac into sauce just before serving.

  
  


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  Serve over rice or pasta.