DIFFICULTY LEVEL: 1
For the shrimps:
2 tbsp olive oil
500 gr large shrimps, cleaned, with heads and tails left on
Parsley leaves for the garnish
For the sauce:
2 tsp all-purpose flour
4 tbsp olive oil
4 tbsp Low salt Mustard (50% less salt Mustard Kalamata Papadimitriou)
1 cup dry white wine
Salt, to taste
Freshly ground white pepper, to taste
2 spring onions, finely chopped
1 clove garlic, finely sliced
1 hot pepper, finely chopped
Heat a large frying pan over medium to high heat, add 2 tbsp olive oil to coat its bottom and sauté the shrimps until nicely browned from all sides.
In another pan, heat the olive oil, whisk in the flour, add the mustard and the wine and continue whisking until well dissolved.
Season with salt and pepper, add the spring onions, garlic and pepper and continue to cook until the sauce has thickened.
Pour the sauce over the shrimps, garnish with parsley leaves and serve.