A delightful dish featuring shrimp in a creamy Dijon mustard sauce, perfect for a quick and flavorful meal.
Melt half of the butter in a frying pan over medium-high heat.
Ensure the butter doesn't brown to keep the sauce light.
Add the shrimp to the pan and cook until they turn pink and opaque, stirring occasionally.
Avoid overcooking the shrimp to keep them tender.
Remove the shrimp from the pan and set aside.
Keep the shrimp covered to retain their warmth.
Melt the remaining butter in the pan and add the chopped onion and spring onions. Cook until softened.
Stir frequently to prevent the onions from burning.
Stir in the lemon juice and white wine, scraping the bottom of the pan to deglaze.
Deglazing adds depth to the sauce by incorporating the browned bits.
Add the heavy cream and Dijon mustard, stirring to combine. Simmer until the sauce thickens.
Simmer gently to avoid curdling the cream.
Return the shrimp to the pan and heat through. Season with salt and pepper to taste.
Taste the sauce and adjust the seasoning as needed.
Serve the shrimp and sauce over rice or with your preferred side dish.
Garnish with fresh herbs like parsley for added color and flavor.
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