Shrimp with Shallots and Mustard

Shrimp is consistently on my starter menu during the hectic holiday season, along with Hot Fajita Wings with Guacamole and Spinach Stuffed Mushrooms. These three easy appetizers complement one another and will please your guests while dinner is being prepared or as an addition to your cocktail party. 

Discovering hors d'oeuvres that can be made in advance is crucial for a successful gathering. The marinade achieves an ideal harmony with the crunchy green snow peas. If you can't locate snow peas, you can replace them with a crunchy piece of cabbage, red pepper, or jicama (no onion). 

Prepare the shrimp and marinate it the evening prior, then store it in a zip lock bag and refrigerate. Secure the snow pea to the shrimp with a toothpick just before serving. May be served chilled or at ambient temperature. 

Snap Peas are available at your nearby farmers market or at your local health food shop. If you don't have any, take a seed packet and plant them in your garden. They happen to be my preferred winter vegetable to cultivate. 

Snap peas provide a great amount of vitamin K, which is essential for maintaining a healthy skeletal system. 

Snap peas are rich in potassium, an essential mineral for keeping a healthy heartbeat. 

Snap peas are also beneficial for your immune system. They contain high levels of beta-carotene and vitamin A, essential for the development of immune cells. 

Ingredients:

• 10 medium-sized shrimp.
• 2 medium shallots, minced.
• 1 bunch of fresh tarragon, minced.
• ½ lb of butter, diced into small pieces.
• ½ cup of Chardonnay.
• ½ cup of heavy cream.
• 4 tablespoons of olive oil.
• 2 tablespoons Dijon mustard.
• 1 tablespoons minced chives.
• Salt and freshly ground black pepper.

Instructions :
Using the salt and freshly ground black pepper, season the shrimp.
Heat up the olive oil in a skillet. Over very high heat, saute the shrimp for about 8 minutes.Set aside the shrimp and keep warm.
Saute the shallot and tarragon for about 3 minutes.Add the Chardonnay and heavy cream, the cook for another minute.
Mix in the butter, a piece at a time.Mix in the Dijon mustard, then cook for another 30 seconds.
Cover the shrimp with sauce and sprinkle with chives....hmm...nice shrimp shallots.