1 pound large shrimp
2 tablespoons vegetable oil
1 shallot, minced
3 tablespoons dry white wine
1/2 cup heavy cream or whipping cream
1 tablespoon Dijon mustard with seed
Salt, to taste

Shell and devein shrimp. In a 10-inch skillet over medium heat cook shallot in hot oil for 5 minutes, stirring often. Increase heat to medium-high. Add shrimp. Cook 5 minutes or until shrimp turns pink, stirring often. Remove shrimp to bowl. Add wine to drippings in skillet. Cook over medium heat for 2 minutes. Add cream and mustard. Cook for 2 minutes. Return shrimp to skillet. Stir until heated through. Salt to taste.

Serve over hot, cooked rice.

Serves 4.