Crispy Shrimp with Creamy Mustard Butter Sauce & Rice

• 3/4 cup olive oil
• 3/4 cup shallots, minced
• 1/4 cup garlic, minced
• 4-1/2 cups dry white wine
• 1/2 cup fresh lemon juice
• 1/2 cup GREY POUPON Classic Dijon Mustard
• 4-1/2 cups cold unsalted butter, cut into 1/2-oz. pieces
• 1-1/2 tsp. salt
• 1-1/2 tsp. ground white pepper
• 3 qt. hot cooked yellow rice pilaf
• 60 each panko-breaded large cleaned shrimp, deep fried Safeway 1 lb For $8.99 thru 02/09
• 1/4 cup fresh chives, chopped

1. Heat oil in saute pan on medium-high heat.
2. Add shallots and garlic; saute until crisp-tender.
3. Stir in wine and lemon juice; simmer until liquid iis reduced by half.
4. Remove from heat.
5. Stir in mustard until well blended.
6. Add butter, 1 piece at a time, stirring after each addition until melted.
7. (If necessary, return pan to low heat to melt butter.)
8. Stir in salt and pepper.
9. For each serving: Plate 1 cup rice pilaf.
10. Top with 5 shrimp.
11. Drizzle 1/2 cup sauce around rice.
12. Top with 1 tsp.
13. chives.

olive oil, shallots, garlic, white wine, lemon juice, poupon, cold unsalted butter, salt, ground white pepper, shrimp, fresh chives

Taken from www.kraftrecipes.com/recipes/crispy-shrimp-creamy-mustard-butter-sauce-rice-124345.aspx (may not work)