Shrimp with Dijon Leeks and Cream
Shrimp with Dijon Leeks and Cream Mathews Shrimp with Dijon Leeks and Cream 2 tablespoons cooking oil 1 pound peeled and deveined Carolina shrimp 1 leek,
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at virginialiving.com.
Cooking tools:
- Saute pan
- Microplane
- Chef's knife
- Cutting board
- Stove
- Measuring spoon
- Measuring cup
- Mixing bowl
- Wooden spoon
- Spatula
- Tongs
- Plate
- Spoon
Ingredients
- 2 tablespoons cooking oil
- 1 pound peeled and deveined Carolina shrimp
- 1 leek, trimmed, julienned and washed
- 1/2 teaspoon chopped fresh garlic
- 1/2 teaspoon chopped fresh shallot
- 4 ounces white wine
- 1 teaspoon sugar
- 1 tablespoon Dijon mustard
- 8 ounces heavy cream
- Salt
- cracked black pepper
- 1 pound cooked linguine pasta
- 1 roasted red pepper; cooled, peeled, seeded and diced fine
- 1 heaping tablespoon nonpareil capers
- zest from one lemon
- 1 ounce extra virgin olive oil
- dash of kosher salt
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