Jumbo Shrimp in Creole Mustard Cream

If you've read my previous blog posts then you know about the "Cajun Bible" or by it's original name Cajun and Creole Encyclopedia. Every recipe that we've tried or had at our friends house has been delicious. Tonight is no different. I was kind of wary about this recipe, because the original had heavy cream and a whole stick of butter. But reducing both of those, didn't seem to make a difference in taste. But with all the changes it brought the "point value" way down!!!

Jumbo Shrimp in Creole Mustard Cream (makes 6 servings)

WW pts: 7 pts a serving

3 Dozen Shrimp, peeled and deveined.

2 Tbsp Creole Mustard

3 Tbsp butter, sliced

1/4 cup chopped chives

1/2 cup sliced green onions

1/4 cup diced red bell pepper

1 tsp tarragon

1/2 cup Sherry

2 Tbsp whole wheat flour

1 cup fat free half and half

1 cup Fat free chicken stock

salt and pepper to taste

1 lb spaghetti noodles, cooked per package directions

In a large sauce pan melt 2 Tbsp butter, making sure not to brown or burn the butter. Place shrimp and cook for 1-2 minutes on each side, just so they start to curl and turn pink. Remove from pan and keep warm. Add chives, onions, bell peppers and tarragon to pan. Saute 3-5 minutes or until veggies are wilted. Add Cooking Sherry, to deglaze pan (scrape all stuff off the bottom of the pan) and cook until 1 Tbsp of liquid remains. Sprinkle in flour and stir. Whink in creole mustard, whipping cream and chicken stock until sauce thickens. Bring to a boil (low) and whisk in remaining butter. Add shrimp and cook until heated through. On plate, place pasta, then shrimp on top, spooning the extra sauce onto the shrimp.

We served it with a spinach salad, and it was a great compliment to the pasta dish!!!