• 2 cups heavy cream
• 2 Tbs. Dijon mustard
• 2 Tbs. parsley, chopped
• 1/2 tsp. grated nutmeg
• 1/2 tsp. lemon juice
• 2 Tbs. unsalted butter
• 1 lb. shrimp, peeled and deveined
• 1 Tbs. plus 1 tsp. cognac or brandy

Combine first 5 ingredients and pepper to taste in a saucepan over medium high heat. Simmer 4-5 minutes, until reduced to about 1 cup. Melt butter in a heavy nonstick skillet over medium high heat. When butter begins to bubble, add shrimp and sauté 3-4 minutes until pink. Do not overcook. Stir cognac into sauce just before serving over shrimp.

Per serving: calories 601, fat 52.2g, 79% calories from fat, cholesterol 351mg, protein 26.1g, carbohydrates 5.2g, fiber 0.3g, sugar 3.7g, sodium 312mg, diet points 16.8.

Dietary Exchanges: Milk: 0.4, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 10.1, Sugar: 0.0, Very lean meat protein: 3.4

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The recommended wines are: Chardonnay, Merlot, or Sauvignon Blanc.