Shrimp with Apples and Snow Peas

Name: Shrimp with Apples and Snow Peas
Yield: 6 portions as a first course, 4 portions as a main course
Ingredients: ¾ cup heavy cream or Crème Fraîche; ¾ cup heavy cream or Crème Fraîche; ⅔ cup Dijon mustard, or dry tarragon, orange, green peppercorn, or sherry mustard; ⅔ cup Dijon mustard, or dry tarragon, orange, green peppercorn, or sherry mustard; ⅔ cup Dijon mustard, or dry tarragon, orange, green peppercorn, or sherry mustard; ⅔ cup Dijon mustard, or dry tarragon, orange, green peppercorn, or sherry mustard; ⅔ cup Dijon mustard, or dry tarragon, orange, green peppercorn, or sherry mustard; ⅔ cup Dijon mustard, or dry tarragon, orange, green peppercorn, or sherry mustard; ¾ cup dry white wine or vermouth; ¾ cup dry white wine or vermouth; 2 pounds medium-size raw shrimp, shelled and deveined; ½ cup finely minced yellow onion; 2 tablespoons sugar; 2 large, firm, tart apples, peeled, cut into thick slices; 2 large, firm, tart apples, peeled, cut into thick slices; 6 tablespoons (¾ stick) unsalted butter; 1 pound snow peas, trimmed and stringed

Preparation info

6
portions as a first course

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Experiment with the many mustards available and personalize this recipe with your favorite. Served with a bit of fluffy white rice this dish is a perfect first course, while in larger portions it is good as a main course or a luncheon dish. Serve a crisp white wine such as those from the Loire—Muscadet, Pouilly-Fumé, Sancerre, or Vouvray.

Ingredients

Main course
Gluten-free

Ingredients

Method