Jumbo Shrimp in Creole Mustard Cream

• 3 dozen shrimp
• 2 tablespoons creole mustard (grainy Mustard)
• 14 lb butter
• 14 cup chives, chopped
• 12 sliced green onion
• 14 cup diced red bell pepper
• 1 teaspoon dried tarragon
• 12 cup dry sherry
• 2 tablespoons flour
• 1 cup heavy cream
• 1 cup shellfish stock (I use clam juice)
• salt & pepper

1. Peel and devein shrimp.
2. Set aside.
3. In large skillet melt 1/2 cup of butter over med-high heat.
4. Do not brown or burn butter.
5. Saute shrimp a few at a time until pink and curled (1-2 minutes).
6. Remove shrimp from pan.
7. Set aside.
8. Add chives, green onions, bell pepper and tarragon to pan.
9. Saute 3 minutes.
10. Deglaze pan with sherry and reduce to 1 Tbsp of liquid.
11. Sprinkle in flour and blend well into the seasoning mixture.
12. Add Creole mustard, whipping cream and shellfish stock.
13. Whisk until all ingredients are incorporated and mixture begins to thicken.
14. If sauce is to thick thin with a little stock or water.
15. Season to taste with salt & pepper.
16. When ready to serve bring sauce to a low boil and whisk in remaining butter a little at a time.
17. Add shrimp to hot sauce and continue to cooking until shrimp are heated through.
18. Serve on a nest of spinach or red pepper pasta.
19. Top with a generous serving of the sauce, and garnish with chopped chives.

shrimp, creole mustard, butter, chives, green onion, red bell pepper, tarragon, sherry, flour, heavy cream, shellfish stock, salt

Taken from www.food.com/recipe/jumbo-shrimp-in-creole-mustard-cream-231955 (may not work)