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Shrimp in Mustard Sauce

This tangy shrimp dish served over rice comes courtesy of Annette Osterlund of Boulder, Colorado.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2006


  • 2 tablespoons unsalted butter
  • 1 1/2 pounds large shrimp, peeled and deveined (tails removed)
  • 1 garlic clove, minced
  • 2 tablespoons minced shallot
  • 1 tablespoon, plus 1 teaspoon all-purpose flour (spooned and leveled)
  • 3/4 cup dry white wine
  • 3/4 cup canned reduced-sodium chicken broth
  • 2 tablespoons Dijon mustard
  • Coarse salt and ground pepper
  • Cooked white rice, for serving (optional)
  • Fresh thyme leaves, for garnish (optional)


  1. In a large skillet, melt 1 tablespoon butter over medium-high. Add shrimp and garlic; cook, tossing, until shrimp starts to turn pink on the outside but is still translucent on the inside, about 2 minutes (shrimp will finish cooking in step 3). Transfer to a plate; set aside.

  2. Reduce heat to medium. In same skillet, melt remaining butter. Add shallot; cook until softened, 1 to 2 minutes. Add flour; cook 30 seconds, whisking constantly. Gradually add wine, broth, and mustard, whisking constantly. Simmer until it is as thick as heavy cream, about 5 minutes.

  3. Using a fine-mesh sieve, strain sauce; discard solids. Return sauce and shrimp to skillet. Bring to a simmer, and cook until shrimp are opaque throughout, about 2 minutes; season with salt and pepper. If desired, serve over rice and garnish with thyme leaves.

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