Shrimp With Vegetables

• 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
• 1/2 lb. fresh mushrooms, sliced
• 2 Tbsp. vegetable oil
• 1 lb. peeled and deveined large shrimp
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. dry white wine
• 1/2 c. heavy cream
• 1 1/2 Tbsp. Dijon mustard
• 1 Tbsp. Pommery or other grainy mustard
• 2 Tbsp. snipped chives or chopped fresh watercress (optional)

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.

butter, carrots, leeks, zucchini, fresh mushrooms, vegetable oil, shrimp, salt, pepper, white wine, heavy cream, mustard, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227154 (may not work)