(Recipe courtesy Wolfgang Puck, “Wolfgang Puck Makes it Easy” Rutledge Hill Press, 2004)
Yield: Serves 4
1 pound medium or extra-large shrimp, peeled and deveined, tails removed
Kosher salt and freshly ground white pepper to taste
2 tablespoons extra-virgin olive oil
1 cup Chardonnay or dry sherry
1/2 cup heavy cream
1 tablespoon Dijon mustard or whole grain mustard
Chopped fresh parsley, for garnish
Rice or pasta for serving as a main dish
Pat the shrimp dry, put them on a plate, and sprinkle lightly with salt and white pepper to taste. Heat a large, heavy sauté pan over medium-high heat. As soon as the pan feels hot when you hold your hand an inch or two above its surface, add the oil. When the oil is hot enough to swirl easily in the pan, carefully add the shrimp, placing them evenly in the pan. Without disturbing them, cook the shrimp for 2 minutes on one side. With tongs, a fork, or a small spatula, flip the shrimp over and cook them until they are uniformly pink and beginning to curl, about 2 minutes more. Transfer the shrimp from the pan to a platter and cover with aluminum foil to keep them warm.
Raise the heat under the pan to high. Add the wine and, with a wooden spoon, stir and scrape to dissolve the pan deposits. Let the liquid simmer until it has reduced in volume by half, 4 to 7 minutes. Reduce the heat and stir in the cream. Reduce slightly and stir in the mustard. Continue simmering until the sauce is thick enough to coat the back of a spoon, about 5 minutes more. Taste the sauce and adjust the seasoning if necessary.
Add the shrimp and parsley to the sauce and simmer briefly to heat up the shrimp. Serve with rice or pasta, or on its own as a starter.