Shrimp With Apples And Snow Peas Recipe
Would you like to experiment with a great Shrimp With Apples And Snow Peas recipe? European Shrimp With Apples And Snow Peas is served as a tasty Appetizer. Enjoy this dish with your kin and friends and get back to me with all that they have said.
Ingredients
1 pound snow peas, trimmed and stringed
6 tablespoons sweet butter
2 large, firm., tart apples, peeled, cut into thick slices
2 tablespoons granulated sugar
1/2 cup finely minced yellow onion
2 pounds medium size raw shrimp, shelled and deveined
3/4 cup dry white wine or vermouth
2/3 cup prepared Dijon style mustard (or try tarragon, orange, green peppercorn or sherry mustard)
3/4 cup heavy cream, or Creme Fraiche
Directions
Bring a large pot of salted water to a boil and drop in the cleaned snow peas.
When tender but still crunchy, after about 3 minutes, drain them and plunge immediately into ice water.
This will stop the cooking process and set their bright green color.
Reserve.
In a large skillet melt 2 tablespoons of the butter and saute the apple slices over medium heat until tender but not mushy, about 5 minutes.
Sprinkle slices with the sugar and raise the heat, rapidly turning apple slices until they are brown and lightly caramelized.
Using a spatula, remove slices from the skillet and reserve.
In the same skillet melt remaining 4 tablespoons butter and gently cook the minced onion, covered, over medium heat until tender and lightly colored, about 25 minutes.
Raise the heat, add the shrimp, and stir and toss them rapidly in the butter until they are firm and pink, about 3 minutes.
Do not overcook.
Remove shrimp from the skillet and reserve.
Pour the wine or vermouth into the skillet and over high heat reduce it by two thirds.
Turn down the heat and stir in the mustard with a wire whisk.
Pour in the cream or creme fraiche and simmer uncovered, stirring occasionally, for 15 minutes or until sauce is reduced slightly.
Drain snow peas thoroughly and pat dry with paper towels.
Add them, along with reserved apples and shrimp, to the mustard-cream sauce and simmer together for 1 minute.
When tender but still crunchy, after about 3 minutes, drain them and plunge immediately into ice water.
This will stop the cooking process and set their bright green color.
Reserve.
In a large skillet melt 2 tablespoons of the butter and saute the apple slices over medium heat until tender but not mushy, about 5 minutes.
Sprinkle slices with the sugar and raise the heat, rapidly turning apple slices until they are brown and lightly caramelized.
Using a spatula, remove slices from the skillet and reserve.
In the same skillet melt remaining 4 tablespoons butter and gently cook the minced onion, covered, over medium heat until tender and lightly colored, about 25 minutes.
Raise the heat, add the shrimp, and stir and toss them rapidly in the butter until they are firm and pink, about 3 minutes.
Do not overcook.
Remove shrimp from the skillet and reserve.
Pour the wine or vermouth into the skillet and over high heat reduce it by two thirds.
Turn down the heat and stir in the mustard with a wire whisk.
Pour in the cream or creme fraiche and simmer uncovered, stirring occasionally, for 15 minutes or until sauce is reduced slightly.
Drain snow peas thoroughly and pat dry with paper towels.
Add them, along with reserved apples and shrimp, to the mustard-cream sauce and simmer together for 1 minute.
