Ok, I am getting out of work a little early tonight and spending some quality time with the hubby. This blog post is a little deviation from my norm. I thought I would share tonight’s little recipe and see if I could inspire any of you to check out with a loved one over dinner for a while. All to often, I find between the 2 hour car time and the 11 hour shifts in the mall, I forget to slow down and eat at the table and actually listen to what Rich is saying. In my quest to spend more time in the water enjoying scuba diving, juggling a store in the mall, two websites, 2 blogs and with the start up of our new company Gypsy Rose, I need to remember who I want to spend and share it all with. Without him, I could not imagine my life or who I would spend time reaching for our dreams with!
So tonight it is shrimp in creamy Dijon sauce. Big bottle of wine, Rich’s fave beer and hopefully my 18 year old will not want anything to do with his parents tonight. (did I say that?)
Simply sautéed shrimp become utterly elegant with a creamy mustard sauce. Serve this entrée when you’re looking for something light, delicious, and fancy that cooks up quickly. Makes 4 servings. So let’s call it two as I am sure neither one of us has eaten anything more that the muffin this morning. Cook time and prep time under 30 minutes! I am going to have a light antipasti platter to start of assorted olives, cheeses and fresh sliced tomatoes while we chat and I cook.
Recipe calls for 10 medium uncooked shrimp – I am choosing shell off. but probably going to do a good pound of shrimp
Salt and freshly ground black pepper
¼ cup olive oil
2 medium shallots, minced
1 bunch fresh tarragon, minced
½ cup Chardonnay
½ cup heavy cream
½ pound butter, diced into small pieces
2 tablespoons Dijon mustard
1 tablespoons minced chives