Ingredients

• 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

Directions

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.