Recipe Categories
Seafood
Wine Seafood

Shanna's Shrimp apples Snow Peas Mustard Wine Sauce

1 cup butter 
64 med fresh shrimp (21 to 30 count), peeled and deveined 
1/4 cup garlic, chopped 
1/4 cup shallots, chopped 
2/3 cup Riesling wine 
2 cup creme fraiche 
1/2 cup prepared grainy mustard 
40 x snow peas, trimmed and blanched 
40 slc red apples, cut 1/4" thick 
1 1/2 lb fettuccine pasta, cooked and drained 
1/2 tsp dried oregano 
1/2 tsp dried basil 
    Salt and freshly ground black pepper, to taste 
8 sprg fresh dill 
8 x lemon slices 

 Method : 
In a large saucepan, melt 1/2 cup of the butter and saute the shrimp and 1 tablespoon each of the garlic and shallots for 1 to 2 minutes. Stir in the wine, creme fraiche, and mustard and simmer for 5 minutes. Keep warm.
In a large skillet, melt the remaining butter and saute the remaining garlic and shallots for 2 to 3 minutes. Add the cooked pasta and heat through. Mix in the herbs, then add the salt and black pepper.
Divide the pasta mixture on serving plates and top clockwise with alternating 8 to 10 warm shrimp, 5 snow peas, and 5 apple slices per plate. Drizzle the remaining shrimp sauce over all and place 1 dill spring and 1 lemon slice on each plate. Serve immediately.
YIELD: 8 SERVINGS