Shrimp with Dijon Leeks and Cream

Shrimp with Dijon Leeks and Cream

White Dog Bistro

Mathews


Shrimp with Dijon Leeks and Cream

2 tablespoons cooking oil

1 pound peeled and deveined Carolina shrimp     1 leek, trimmed, julienned and washed

1/2 teaspoon chopped fresh garlic

1/2 teaspoon chopped fresh shallot

4 ounces white wine

1 teaspoon sugar

1 tablespoon Dijon mustard

8 ounces heavy cream

Salt and cracked black pepper to taste

1 pound cooked linguine pasta

In a large sauté pan, heat leeks, garlic and shallots in the cooking oil until just barely golden. Add the shrimp and cook 1 minute. Flip shrimp individually, cook for 30 seconds and add the rest of the ingredients (excluding pasta), stirring well, and simmer for 2 to 3 minutes until cream has begun to thicken.

For the relish:

1 roasted red pepper; cooled, peeled, seeded and diced fine

1 heaping tablespoon nonpareil capers

zest from one lemon

1 ounce extra virgin olive oil

dash of kosher salt

Mix relish ingredients and toss to coat evenly.

Divide linguine among four plates. Top each with ¼ of the shrimp mixture. Add a generous spoonful of relish on top.

Serves 4-5

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