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Shrimp with Country Mustard Sauce

Yield: 6 servings
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  • 2 teaspoons olive oil
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 2 tablespoons unbleached flour
  • 1/4 cup white wine
  • 1/4 cup low-fat, low-sodium chicken broth
  • 1 (12 ounce) can evaporated fat-free milk
  • 2 tablespoons coarse Dijon mustard
  • Salt and fresh ground pepper to taste
  • 1 pound frozen large cooked shrimp, thawed
  • 2 tablespoons minced parsley, for garnish


  1. In a large skillet over medium-high heat, heat the oil. Add the shallots and garlic and saute for 3 minutes. Add the flour and saute for 1 minute.
  2. Add the broth and wine and cook for 2-3 minutes over medium heat. Add the milk and lower the heat to medium-low. Cook until thickened, about 3-4 minutes.
  3. Add the mustard, salt and pepper and cook 1 minute. Add the shrimp and cook 1 minute. Garnish with minced parsley.

Nutritional Information (Per Serving)
Protein:19 g
Sodium: 309 mg
Cholesterol:126 mg
Fat: 3 g
Carbohydrates: 11 g
Exchanges: 1/2 Starch, 1/2 Fat Free Milk, 2 Very Lean Meat

Source: Express Lane Diabetic Cooking
Author: Robyn Webb

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