Sautéed Shrimp in Horseradish Mustard Sauce
Total Time: 20 minutes
12 large shrimp, deveined and shells removed
5 zucchini, sliced
4 tablespoons of Café Provence Horseradish mustard
3/4 cup grated sharp cheddar cheese or Comte Cheese
1/2 cup whipping cream Olive oil or vegetable oil for frying
1. In a saucepan, bring the whipping cream to a boil. When it reaches a boil, add the horseradish mustard, stir together to create the sauce, and set aside.
2. In a sauté pan over medium-low heat, sauté the zucchini in a bit of olive oil. When it is lightly browned, remove from the pan and evenly distribute it in four oven-proof shallow bowls and set aside.
3. In the same pan, sauté the shrimp in olive oil 3 to 5 minutes or until they turn pink (careful not to overcook). Salt and pepper to taste, then set aside.
4. Top the zucchini with the grated cheese, drizzle each serving with sauce and broil until the cheese is melted. Remove from the oven and add the shrimp, garnish with frisée, and serve.
Note: Fresh asparagus is a great substitute for the zucchini.