- 1/2 cup whipping cream
- 1/3 cup bottled clam juice
- 2 tablespoons Dijon mustard
- 3 tablespoons butter
- 3 large garlic cloves, chopped
- 1 1/4 pounds uncooked large shrimp
- 1/4 cup finely chopped fresh chives or green onion tops
- Cooked white rice
- Whisk cream, clam juice and mustard in small bowl to blend. Melt butter in heavy large skillet over medium-high heat. Add garlic and stir 1 minute. Add shrimp and chives and sauté 2 minutes. Add cream mixture. Simmer until shrimp are just opaque in center and sauce thickens slightly, about 2 minutes. Spoon rice onto plates. Top with shrimp and sauce.