Shrimp With Vegetables

Name: Shrimp With Vegetables
Ingredients: 4 Tbsp. butter; 8 carrots, peeled and cut into thin strips; 2 leeks, washed well and cut into thin strips; 3 zucchini, cut into thin strips; 1/2 lb. fresh mushrooms, sliced; 2 Tbsp. vegetable oil; 1 lb. peeled and deveined large shrimp; 1/2 tsp. salt; 1/4 tsp. pepper; 1/2 c. dry white wine; 1/2 c. heavy cream; 1 1/2 Tbsp. Dijon mustard; 1 Tbsp. Pommery or other grainy mustard; 2 Tbsp. snipped chives or chopped fresh watercress (optional)

14 ingredients

12 steps

Ingredients

4 Tbsp. butter
8 carrots, peeled and cut into thin strips
2 leeks, washed well and cut into thin strips
3 zucchini, cut into thin strips
1/2 lb. fresh mushrooms, sliced
2 Tbsp. vegetable oil
1 lb. peeled and deveined large shrimp
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. dry white wine
1/2 c. heavy cream
1 1/2 Tbsp. Dijon mustard
1 Tbsp. Pommery or other grainy mustard
2 Tbsp. snipped chives or chopped fresh watercress (optional)

Directions

1

In a 12-inch skillet, melt 2 tablespoons butter over medium-high heat.
2

Add carrots, leeks, zucchini and mushrooms. Cook, stirring, 5 minutes.
3

Reduce heat to low, cover and cook until carrots are crisp-tender, about 5 minutes longer.
4

Remove vegetables to a plate and cover with foil to keep warm.
5

Add remaining 2 tablespoons butter and oil to same skillet and heat unti hot over medium-high heat.
6

Add shrimp and season with salt and pepper.
7

Cook, stirring, 2 to 3 minutes, until shrimp turn pink and are loosely curled.
8

Remove to a plate.
9

Add wine and cream to skillet and boil over medium-high heat, stirring occasionally, about 5 minutes to reduce and thicken sauce slightly.
10

Stir in Dijon and Pommery mustards, shrimp and vegetable mixture.
11

Heat through, about 2 minutes.
12

Garnish with snipped chives.