Shrimp with apples and snow peas

Shrimp with apples and snow peas

Ingredients/Components

• granulated sugar - 2 Tbsp
• butter - 6 Tbsp
• dry white wine or vermouth - 3/4 c
• medium shrimp, shelled and deveined - 2 lb
• Dijon style mustard - 2/3 c
• finely minced yellow onion - 1/2 c
• heavy cream or creme fraiche - 3/4 c
• snow peas, remove strings and trim - 1 lb
• large Granny Smith apples, peeled and cut into thick slices - 2 item

How to make shrimp with apples and snow peas:

Drop cleaned snow peas into a pot of boiling water. When tender, but still crunchy, after about 3 minutes, drain them and plunge immediately into ice water to stop cooking and set color. Reserve.

Melt 2 tablespoons butter in large skillet and saute 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 skillet and reserve.

In same skillet, melt remaining 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 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 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 the reserved apples and shrimp, to the mustard-cream sauce and simmer together 1 minute. Serve immediately. Serves 4.

"This is good for a main course or luncheon dish. Serve with rice."

Recipe categories: Apple, Main dish, Shrimp.