Silky, smooth, elegant and ridiculously easy to prepare, you must try this recipe by Jacques Pépin ("More Fast Food My Way"). He calls it Shrimp with Cabbage and Red Caviar, but I substituted diced red pepper for the fish eggs. I had leftovers the next day and it was really good served cold.
6 c. shredded savoy cabbage
1 c. chicken stock
2 garlic cloves
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 c. dry fruity white wine
3/4 c. heavy cream
20 shelled uncooked medium to large shrimp
1 T. dijon mustard
2 T. minced red pepper (Jacques' recipe uses 2 T. red salmon or trout caviar)
2 T. shopped fresh dill (garnish)
Put shredded cabbage in a large skillet with the chicken stock. Grate garlic over the cabbage; add salt and pepper and bring to a boil. Cover and boil over high heat for 5 minutes, or until most of the liquid is gone. Cabbage should be tender but still firm.
Add the wine and cream to the cabbage and boil for 1 minute. Add the shrimp, cover and bring back to a boil, and cook for 1-2 minutes. Shrimp should be pink and firm. Add the mustard and stir into the sauce to thicken it.
Spoon the cabbage onto four warmed plates and arrange the shrimp and sauce over it. Garnish each serving with some minced red pepper and a sprinkling of fresh dill.
– Jacques Pépin, "More Fast Food My Way"