Thursday, April 14, 2011

Shrimp with Mustard and Eggs

Shrimp with Mustard and  Eggs

2 pounds small shrimp, peeled & deveined
4 scallions, finely chopped parsley
1/2 tsp tarragon
1 tbp mild Dijon type mustard
6 hard boiled eggs, finely chopped
1/4 cup heavy cream
3 tbsp grated Parmesan cheese
1 additional tsp butter


1.  Melt the butter & saute the shrimp & scallions over high heat for 3 minutes
    until shrimp are pink and almost tender
2.  Reserve 6 partially cooked shrimp
3.  Add the parsley , tarragon , mustard, eggs and cream
4.  Continue cooking for 2 minutes until the eggs are hot
5.  Transfer all the ingredients to a buttered baking dish
6.  Sprinkle with cheese, dot with remaining butter and add reserved shrimp
7.  Place under the broiler for 3 minutes until lightly browned

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