DIJON SHRIMP
¾ lb. peeled, deveined shrimp
1 tsp. olive oil
½ cup dry sherry
5 tbsp. Dijon mustard
1 tbsp. heavy cream
Freshly ground black pepper
2 tbsp. snipped chives
Rinse, drain and pat shrimp dry. Heat a nonstick skillet over medium-high heat and add oil. Add shrimp to the pan and saute 1 minute. Remove to a dish. Add sherry to pan and simmer 30 seconds. Add mustard and cream to pan. Mix well and taste. Return shrimp to pan for 30 seconds. Add pepper to taste.
To serve, spoon shrimp over couscous and sprinkle chives on top. Serve alongside baby peas tossed with couscous.
Makes 2 servings.
— Linda Gassenheimer
McClatchy-Tribune News Service