Shrimp Dijon

• 2 cups heavy cream
• 2 Tbs. Dijon mustard
• 2 Tbs. parsley, chopped
• 1/2 tsp. grated nutmeg
• 1/2 tsp. lemon juice
• 2 Tbs. unsalted butter
• 1 lb. shrimp , peeled and deveined
• 1 Tbs. plus 1 tsp. cognac or brandy

Combine first 5 ingredients and pepper to taste in a saucepan over medium high heat.

Simmer 4-5 minutes, until reduced to about 1 cup.

Melt butter in a heavy nonstick skillet over medium high heat.

When butter begins to bubble, add shrimp and sauté 3-4 minutes until pink.

Do not overcook.

Stir cognac into sauce just before serving over shrimp .

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