1/2 lb. snow peas, trimmed and stringed
6 tbsp. butter
2 Granny Smith apples, peeled and cut into thick slices
2 tbsp. sugar
1 yellow onion, peeled and finely chopped
2 lb. med. shrimp, shelled and deveined
3/4 c. dry white wine
1/3 c. Dijon mustard
3/4 c. heavy cream

Bring a pot of water to boil and drop in the cleaned snow peas. Cook 2 minutes and then plunge into ice water. Drain and pat dry on paper towels.

In a large skillet, melt 2 tablespoons butter and saute the apple slices over medium heat until tender, about 5 minutes. Sprinkle on the sugar. Raise the heat and cook, turning, until apples are browned slightly. Remove from pan.

In same skillet, melt remaining butter and over low heat cook the minced onions, covered, for about 15 minutes. Uncover, raise the heat to medium and add the shrimp. Stir and toss until the shrimp become pink, about 3 minutes. Remove shrimp from skillet.

Pour the wine into skillet and over high heat let it boil until it is reduced by two thirds. Turn down heat to low and stir in the mustard with a wooden spoon. Pour in the cream and simmer, uncovered, stirring now and then, for 15 minutes.

Add the snow peas, apples, and shrimp to the sauce in the skillet and heat until warmed through. Serves 4.