Versatile sauces are a secret weapon any time of year, but especially when entertaining during the holidays! As promised, here is the recipe for Spaghettini’s Shrimp Pommery that caught my attention at their recent 30th Anniversary celebration.
The sauce — and super fresh, perfectly cooked shrimp, of course – is what makes this dish so superb. You know that saying, “if it isn’t broke, don’t fix it”, Shrimp Pommery has been on the menu at Spaghettini Seal Beach since Day One (so thirty years!), and Chef Victor Avila only tweaked it a tiny bit to make it gluten free. It was a process, but in the end, cheese worked better than any other alternative flour or other thickening agent. And everything is better with cheese!
Spaghettini serves Pommery Shrimp with the pink-tailed crustaceans artfully placed in a pool of the creamy mustard sauce adorned with a fresh green garnish, which complements the colors beautifully. The Pommery Mustard Sauce is also wonderful with steamed clams or mussels or simply tossed with hot pasta. On Christmas Eve, I served the Pommery Mustard Sauce as a dipping sauce for chilled Santa Monica Seafood fresh shrimp instead of a standard horseradish seafood sauce.
- 1 large shallot
- 1 cup dry white wine
- 2 cups heavy cream
- 4 tablespoons of Pommery mustard or other French whole grain mustard
- salt* and pepper to taste
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Using a medium pot, on medium heat, add the shallot and white wine. Let it reduce. Once the liquid reduces to 1/4 cup, add the heavy cream, salt, and pepper. Let the cream incorporate.
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Reduce the heat to medium-low. Add the mustard and stir gently to prevent the sauce from separating. It should take about 10 minutes to thicken.
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Add additional salt and pepper, if desired.
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*eliminate salt for a low sodium diets
Eliminating salt had no adverse affect on the sauce's taste.
Recipe can be doubled or tripled and will keep in the refrigerator for up to 3 days.
Recipe reprinted with permission of Spaghettini Seal Beach.
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