Prawns/Shrimp in Creamy Mustard Sauce

Name: Prawns/Shrimp in Creamy Mustard Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 55 g butter or 55 g margarine; 900 g shrimp, peeled and deveined or 900 g cooked peeled prawns; 1 small onion, finely chopped; 4 spring onions, cut in small diagonal slices; 2 tablespoons lemon juice, fresh; 125 ml dry white wine; 125 ml whipping cream; 2 tablespoons whole grain mustard; salt and pepper

Submitted by Karen Elizabeth

"Oh yum! "Creative Family Favourites", Frances Cleary"

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photo by Leggy Peggy

Ready In:: 20mins
Ingredients:: 9
Serves:: 4

ingredients

55 g butter or 55 g margarine
900 900 g shrimp, peeled and deveined or 900 g cooked peeled prawns
1 small onion, finely chopped
4 spring onions, cut in small diagonal slices
2 tablespoons lemon juice, fresh
125 ml dry white wine
125 ml whipping cream
2 tablespoons whole grain mustard
salt and pepper

directions

Melt half the butter or margarine in a frying pan over a high heat.
Add raw prawns if using, and cook until they turn pink and opaque, about 2 minutes, stirring constantly. Remove with a slotted spoon and set aside.
Melt the remaining butter or margarine in the frying pan. Add the onion and spring onions, and cook until softened, 3 - 4 minutes, stirring frequently.
Stir in the lemon juice and wine. Bring to the boil, scraping the bottom of the pan with a wooden spoon to mix in the cooking juices.
Add the cream. Simmer until the mixture thickens, 3 - 4 minutes, stirring frequently. Stir in the mustard.
Return the fried prawns to the pan and reheat briefly. Add cooked prawns at this stage and heat through, about two minutes. Season with salt and pepper, and serve over rice.

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Reviews

WINNER of a recipe. I used about a 1/2 lb of cooked shrimp and it fed 2 nicely (with extra sauce of course). Mine wasn't thickening up as I would have liked, so I added some cornstarch and we were good to go. I also cut back on the mustard to about 1 T which was enough for us. SO good. Served it atop a mix of sauteed mushrooms and spinach. THANKS Karen for a yummo meal. Definitely restaurant quality.

januarybride
I scaled this back to 300g of prawns and used 200 grams of raw prawn flesh and 100 grams of scallops (4 scallops) for 2 of us as a main with rice and I had a small side salad. If I could give this more stars I would we just loved it, one of the best recipes we have had this year. A great dinner, thank you Karen Elizabeth made for Christmas Editition - Make My Recipe.

I'mPat
OUTSTANDING! We don't have prawns nearly enough (at least when it comes to what we like, rather than what we should have!) so making this was a special treat ~ Really enjoyed the sauce, too, as it was a nice change! I used large prawns & then served them with a brown rice & peas combo! Will be keeping your recipe around, & thanks for posting it! [Tagged, made & reviewed in Please Review My Recipe]

Sydney Mike
A totally delicious recipe for prawns. I made half a batch for the two of us. I liked that it required only 60ml (or 1/4 cup) of cream. Means we could enjoy the flavour, but not worry much about the calories. The mustard is a stroke of genius. Yum, yum, yummo!

Leggy Peggy
Outstanding! I forgot to look up how much 125 ml equals (1/2 cup for future reference) so I went overboard on both wine and cream, but the more sauce the merrier! Made for SWT2018 Fellowship of the Stove

Linky

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RECIPE SUBMITTED BY

Karen Elizabeth

Born in Scotland, brought up travelling, settled in RSA and brought up my family here, an IT son and 2 horsey daughters! Assorted animals, currently two dogs, a cat, a Bearded dragon, two corn snakes, multiple fish, and two Bengal finches. Oh, and a horse :D Work fulltime; in my spare time (if I'm not running around with youngsters) love to cook, often use the weekends to cook for the week. Love to entertain. my husband is a sports fanatic, enjoys helping in the kitchen and absolutely loves to eat the results!! I was a late starter, in my 30's when I started cooking, so I have brought my children up to Cook from an early age! And they all cook very well :D Also love to read, garden, browse fleamarkets, esp. antique markets, love to sit in the sun with a cappucino and a good book! Want to retire to the coast.....one day..... <img src=http://imagecache2.allposters.com/images/pic/APG/576-21387~Ooooodles-of-Noodles-Posters.jpg alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg border=0 alt=Photobucket /> <img src=http://i3.photobucket.com/albums/y73/BabzyBC/Siggy/Recipezaar/JJJ-Done.jpg alt= /> <img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/banner-smalltemp.jpg alt= /> <img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/unratedpart.jpg alt= /> <img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/turmerictag-small.jpg?t=1225271033 alt= /> <img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/mushroombanner-smallpic.jpg alt= /> <img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/soupbanner-small.jpg?t=1227755026 alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/Copyofskewered.jpg border=0 alt=Photobucket /> <img 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