Shrimp with Pommery Mustard Sauce

shrimp-mustardIngredients:

  • 1 Tbs. Pommery Mustard with Green Peppercorn
  • 2 oz. unsalted butter
  • 2 Tbs. chardonnay
  • 1 shallot, finely diced
  • 1/2 c. heavy cream
  • 6 shrimp
  • 1 tsp. California brandy

Preparation: 

Saute shallot in a small pan with chardonnay. Add 2 oz. butter, when thickened, add Pommery Mustard with Green Peppercorn and heavy cream. Set aside. Sauté shrimp lightly in a little unsalted butter—do not overcook—and flame with brandy. Pour sauce over shrimp.

Makes 1 serving.