Shrimp With Vegetables - cooking recipe

Ingredients

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)

Preparation

In a 12-inch skillet, melt 2 tablespoons butter over medium-high heat.
Add carrots, leeks, zucchini and mushrooms. Cook, stirring, 5 minutes.
Reduce heat to low, cover and cook until carrots are crisp-tender, about 5 minutes longer.
Remove vegetables to a plate and cover with foil to keep warm.
Add remaining 2 tablespoons butter and oil to same skillet and heat unti hot over medium-high heat.
Add shrimp and season with salt and pepper.
Cook, stirring, 2 to 3 minutes, until shrimp turn pink and are loosely curled.
Remove to a plate.
Add wine and cream to skillet and boil over medium-high heat, stirring occasionally, about 5 minutes to reduce and thicken sauce slightly.
Stir in Dijon and Pommery mustards, shrimp and vegetable mixture.
Heat through, about 2 minutes.
Garnish with snipped chives.