Shrimp with Dijon Leeks and Cream
White Dog Bistro
Mathews
Shrimp with Dijon Leeks and Cream
2 tablespoons cooking oil
1 pound peeled and deveined Carolina shrimp 1 leek, trimmed, julienned and washed
1/2 teaspoon chopped fresh garlic
1/2 teaspoon chopped fresh shallot
4 ounces white wine
1 teaspoon sugar
1 tablespoon Dijon mustard
8 ounces heavy cream
Salt and cracked black pepper to taste
1 pound cooked linguine pasta
In a large sauté pan, heat leeks, garlic and shallots in the cooking oil until just barely golden. Add the shrimp and cook 1 minute. Flip shrimp individually, cook for 30 seconds and add the rest of the ingredients (excluding pasta), stirring well, and simmer for 2 to 3 minutes until cream has begun to thicken.
For the relish:
1 roasted red pepper; cooled, peeled, seeded and diced fine
1 heaping tablespoon nonpareil capers
zest from one lemon
1 ounce extra virgin olive oil
dash of kosher salt
Mix relish ingredients and toss to coat evenly.
Divide linguine among four plates. Top each with ¼ of the shrimp mixture. Add a generous spoonful of relish on top.
Serves 4-5
