Baby Shrimp And Tarragon Mustard Recipes
BABY SHRIMP AND TARRAGON MUSTARD
Make and share this Baby Shrimp and Tarragon Mustard recipe from Food.com.
Provided by Julesong
Categories < 15 Mins
Yield 2 cups of dip, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the mustard, lemon juice, vinegar, and tarragon.
- Blend in the mayonnaise.
- Add the shrimp, then the sour cram.
- Blend well.
- Cover and chill.
- SUGGESTED DIPPERS: Butterflake Biscuit Chips, Cabbage, Chili Peppers, String Beans, Artichoke Leaves.
Nutrition Facts : Calories 67.2, Fat 6, SaturatedFat 3.4, Cholesterol 14.9, Sodium 53.4, Carbohydrate 2.7, Fiber 0.3, Sugar 1.1, Protein 1.5
BROILED SHRIMP WITH MUSTARD AND TARRAGON
Categories Mustard Shellfish Appetizer Broil Cocktail Party Low Carb Shrimp Healthy Tarragon Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Stir first 4 ingredients in medium bowl to blend. Add shrimp; toss to coat. Refrigerate at least 1 hour and up to 3 hours.
- Preheat broiler. Line baking sheet with foil. Thread shrimp onto skewers. Sprinkle with salt and pepper. Broil until cooked through, 2 minutes per side.
- Remove shrimp from skewers. Arrange on platter. Serve with toothpicks.
JUMBO SHRIMP WITH TARRAGON SAUCE
Make and share this Jumbo Shrimp With Tarragon Sauce recipe from Food.com.
Provided by English_Rose
Categories European
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Make the tarragon sauce: combine the soured cream, tarragon, mustard and lemon juice. Season with salt and pepper to taste.
- Heat a large frying pan. Brush the shrimp with oil, add to the pan and cook over a high heat until they turn pink.
- Keeping the heat high, add half of the wine and the garlic. Boil rapidly for 2-3 mins then stir in 2 tbs of the parsley.
- When the wine has reduced slightly, lower the heat and add the remaining wine and season with salt and pepper.
- Simmer for 5 minutes Spoon the cooking juices over the shrimp, sprinkle with the remaining parsley and serve hot with the tarragon sauce on the side.
Nutrition Facts : Calories 183.1, Fat 8.8, SaturatedFat 5.2, Cholesterol 48.8, Sodium 74.3, Carbohydrate 6.8, Fiber 0.5, Sugar 0.9, Protein 6.8
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