Shrimp With Vegetables

Ingredients

• 4 Tbsp butter
• 8 carrots peeled and cut into thin strips
• 2 leeks washed well and cut into thin strips
• 3 zucchini cut into thin strips
• 12 lb fresh mushrooms sliced
• 2 Tbsp vegetable oil
• 1 lb peeled and deveined large shrimp
• 12 tsp salt
• 14 tsp pepper
• 12 c dry white wine
• 12 c heavy cream
• 1 12 Tbsp Dijon mustard
• 1 Tbsp Pommery or other grainy mustard
• 2 Tbsp snipped chives or chopped fresh watercress optional

Directions

1. In a 12-inch skillet melt 2 tablespoons butter over medium-high heat
2. Add carrots leeks zucchini and mushrooms Cook stirring 5 minutes
3. Reduce heat to low cover and cook until carrots are crisp-tender about 5 minutes longer
4. Remove vegetables to a plate and cover with foil to keep warm
5. Add remaining 2 tablespoons butter and oil to same skillet and heat unti hot over medium-high heat
6. Add shrimp and season with salt and pepper
7. Cook stirring 2 to 3 minutes until shrimp turn pink and are loosely curled
8. Remove to a plate
9. Add wine and cream to skillet and boil over medium-high heat stirring occasionally about 5 minutes to reduce and thicken sauce slightly
10. Stir in Dijon and Pommery mustards shrimp and vegetable mixture
11. Heat through about 2 minutes
12. Garnish with snipped chives