Creamy Mustard Shrimp and Broccoli

I love a meal that can feel special, but can be on the table in about 30 minutes.

Frozen shrimp are almost always in my freezer. They defrost quickly, can take on a marinade in 15 minutes and cook even faster!

The shrimp in the meat counter are often the same frozen ones you buy, so don't pay extra for them to defrost them.

I keep an eye on them at my grocery store and when they're on sale I toss a bag or two in the freezer. Costco is also a great place to buy them for a good price.

Mustard and cream are a marriage made in heaven. Dijon is my favorite here because I feel like it has a nice kick to the cream. Dill is the perfect seasoning to bring it all together.

The lemon gets put into the butter as a full half and stays through the whole cooking process. The sugars in the lemon caramelize as it cooks and become sweet and tart. Squeeze it over the dish right before serving.

Creamy Mustard Shrimp and Broccoli

Serves 2

1 LB peeled and deveined shrimp

1/2 cup white wine

1/2 cup chicken stock

1/2 cup heavy cream

3 TB dijon mustard

3 cloves minced garlic

1 heaping TB dill seasoning

1/2 lemon

2 TB parmesan

3 TB butter

Salt and Pepper

In a skillet over medium heat melt 2 TB of the butter.

Add the lemon half cut side down in the butter and the shrimp. Salt and pepper the shrimp.

Cook until the bottom side is just pink then turn all shrimp.

Add garlic, mustard, dill and white wine. cook for a couple minutes just to let the wine cook down a bit.

Add the stock and cream cook another couple minutes just to thicken the cream, taste for any additional salt and pepper add last TB of butter and parmesan, stir to combine and enjoy.

It's that easy!

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