Thyme Enough

Heloise’s Shrimp Dijon

Nelson and Sandy Barnett met in college. They have been happily married for 59 years and are still having fun cooking and living! Find Sandy’s newly published thriller Dead in the Shadow of Doubt on Amazon.com.

It’s Spring! Spring means summer’s coming and I’m already thinking about the beach. And the beach always turns my mind to seafood. Shrimp, cooked any which a way, Quick boiled shrimp with plain ole ketchup and horseradish sauce, or a good Low Country Boil with shrimp, sausage, potatoes and corn spread on the table on top of a pile of newspapers. Po’boys on baguettes. Then there is Crab, as in Crab Cakes, and Crab legs. Scallops.

Well, a few days back our most daily newspaper on Wednesday must have been thinking about the beach too because there was a request from one kindred soul for a Heloise recipe called Shrimp Dijon. We tried it, Nelson prepared it, The Preacher (his wife was Out of Town), Nelson and I ate it, and we all pronounce it worthy. In fact, it was so worthy I’m going to nominate it for Dish of the Week here at our house. Try it, and you can almost hear the waves lapping against the shore.

Heloise’s Shrimp Dijon

¼ Cup Butter

1 ½ lbs Peeled and Deveined Shrimp

1 Medium Onion, thinly sliced

¼ Cup Flour

1 ½ Cups Milk

2 Tablespoons Dijon Mustard

¼ teaspoon nutmeg

½ teaspoon salt

1/8 teaspoon pepper

6 oz Cream Cheese, softened.

Basmati rice, cooked.

Heat butter in large pan or stainless skillet add shrimp and onions and sauté for three minutes. (I remove shrimp at this point to keep from over cooking it.)

Sprinkle flour over the onions and butter stirring and thinning with the milk a little at a time to keep it from lumping.

Add mustard, nutmeg, salt and pepper and cook for three to five minutes.

Stir in cream cheese until blended…. Add shrimp back into mixture and warm through, but do not boil, and do not overcook. Serve on prepared hot rice. Enjoy. N