Prep 25 mins
Cook 1 hr
I tried this unusual recipe years ago and just unearthed it again. Shrimp, tart apples and snow peas are combined with a sweetish and creamy mustard sauce; serve over rice or pasta. It's just a little bit odd, but it's a nice combination of flavors.
- 1 lb snow peas, trimmed
- 5 tablespoons butter
- 2 large tart cooking apples, peeled and sliced
- 2 tablespoons sugar
- 1⁄2 cup minced onion
- 2 lbs raw shrimp, peeled and deveined
- 3⁄4 cup white wine
- 2⁄3 cup Dijon mustard
- 3⁄4 cup heavy cream
- Blanch snow peas in boiling water for about 3 minutes, then plunge into ice water to stop the cooking process; set aside.
- In a large skillet, melt 2 tablespoons of the butter and saute apple slices over medium heat about 5 minutes.
- Sprinkle slices with the sugar and raise the heat, stirring slices constantly until they are lightly caramelized; reserve slices.
- In the same skillet, melt the remaining 3 tablespoons butter and lightly cook the minced onion, covered, about 25 minutes or until soft and lightly colored; raise heat and add shrimp, cooking about 3 minutes or until firm and pink.
- Remove shrimp from skillet and reserve.
- Pour the wine into the skillet and reduce it by 2/3 over high heat.
- Reduce heat and whisk in the mustard.
- Pour in the cream and simmer uncovered for 15 minutes or until sauce is reduced slightly.
- Drain snow peas thoroughly and pat dry; add them to the mustard-cream sauce along with the apples and shrimp; simmer together for 1 minute and serve over rice or pasta.
The recipe is good, but credit should go to Julee Rosso and Sheila Lukins, from whose "Silver Palate Cookbook" it is copied verbatim.