Shrimp Dijon

4 servings



  • 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.