Shrimp Dijon

2 cups heavy cream
2 Tbsp. Dijon mustard
2 Tbsp. parsley, chopped
1/2 tsp. grated nutmeg
1/2 tsp. lemon juice
2 Tbsp. unsalted butter
1 lb. shrimp , peeled and deveined
1 Tbsp. 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 saute 3-4 minutes until pink. Do not overcook.

Stir cognac into sauce just before serving over shrimp.