Shrimp With Vegetables
Juicy shrimp paired with colorful vegetables in a creamy mustard sauce, offering a delightful blend of flavors and textures. Perfect for a quick weeknight dinner or a special occasion, this dish combines fresh ingredients with a rich, tangy sauce that appeals to seafood lovers and vegetable enthusiasts alike.
Ingredients
- 4 Tbsp. butter ⓘ
- 8 carrots, peeled and cut into thin strips ⓘ
- 2 leeks, washed well and cut into thin strips ⓘ
- 3 zucchini, cut into thin strips ⓘ
- 1/2 lb. fresh mushrooms, sliced ⓘ
- 2 Tbsp. vegetable oil ⓘ
- 1 lb. peeled and deveined large shrimp ⓘ
- 1/2 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 1/2 c. dry white wine ⓘ
- 1/2 c. heavy cream ⓘ
- 1 1/2 Tbsp. Dijon mustard ⓘ
- 1 Tbsp. Pommery or other grainy mustard ⓘ
Instructions
- In a 12-inch skillet, melt 2 tablespoons butter over medium-high heat.
- Add carrots, leeks, zucchini, and mushrooms. Cook, stirring, for 5 minutes.
- Reduce heat to low, cover, and cook until carrots are crisp-tender, about 5 minutes longer.
- Remove vegetables to a plate and cover with foil to keep warm.
- Add remaining 2 tablespoons butter and vegetable oil to the same skillet and heat until hot over medium-high heat.
- Add shrimp and season with salt and pepper.
- Cook, stirring, for 2 to 3 minutes, until shrimp turn pink and are loosely curled.
- Remove shrimp to a plate.
- Add wine and heavy cream to the skillet and boil over medium-high heat, stirring occasionally, about 5 minutes to reduce and thicken the sauce slightly.
- Stir in Dijon and Pommery mustards, then add the shrimp and vegetable mixture.
- Heat through, about 2 minutes.
- Garnish with snipped chives before serving.
Tips & Substitutions
For added depth of flavor, consider using shrimp stock instead of water or wine when cooking the vegetables. If you're short on time, frozen vegetables can work in a pinch, but fresh ones yield the best texture. Don't overcook the shrimp; they should be just pink and curled. This dish also pairs well with a side of rice or crusty bread to soak up the sauce.
Serving Suggestions
Serve this shrimp dish over a bed of rice or alongside crusty bread for a complete meal. It also pairs beautifully with a light salad or roasted asparagus. For a special touch, garnish with fresh chives or parsley. A crisp white wine complements the richness of the cream and seafood flavors perfectly.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to two days. To reheat, gently warm the dish in a skillet over low heat, adding a splash of cream or broth to prevent drying out. Avoid using the microwave, as it may toughen the shrimp.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp With Vegetables contains roughly 1123 calories, with 10g protein, 24g carbohydrates, and 104g fat. It is an excellent source of vitamin A (156% of the Daily Value), vitamin C (33% of the Daily Value), and potassium (22% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 2054mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just ensure they are fully thawed and patted dry before cooking. This will help achieve a better sear and prevent excess water from releasing into the dish.
What can I substitute for heavy cream?
If you're looking for a lighter option, you can substitute heavy cream with half-and-half or a mixture of Greek yogurt and milk. Be cautious with the heat to avoid curdling the yogurt.
Can I add more vegetables to this recipe?
Absolutely! Feel free to add bell peppers, snap peas, or asparagus for extra color and nutrition. Just make sure to adjust the cooking times accordingly so everything remains crisp-tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).