STEAMED SHRIMP IN A CREOLE MUSTARD, BACON AND COGNAC CREAM SAUCE

Steps:

• Set a very large saute pan over medium heat and render the bacon in the pan until crispy, about 6 to 7 minutes. Remove the bacon from the pan and set aside on a paper-lined plate to drain. Add the shallots to the pan and saute, stirring often, for 1 minute. Add the garlic to the pan and saute for 30 seconds. Raise the heat to medium-high and deglaze the pan with the white wine. Reduce the wine until nearly evaporated, about 3 to 4 minutes.
• Add the mustard, cream, salt and pepper to the pan. Bring the pan to a boil. Add the shrimp, cognac and parsley to the pan and stir once, cover with a lid, and cook about 4 to 5 minutes. Remove the lid, stir the shrimp, and return the bacon to the pan.