Baby Shrimp And Tarragon Mustard Recipes

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BABY SHRIMP AND TARRAGON MUSTARD



Baby Shrimp and Tarragon Mustard image

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

2 teaspoons Dijon mustard
1 teaspoon lemon juice
1 1/2 teaspoons white wine vinegar
2 tablespoons fresh tarragon, chopped
2 teaspoons dried tarragon, crushed
1 cup mayonnaise
3/4 cup baby shrimp
1/2 cup sour cream

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



Broiled Shrimp with Mustard and Tarragon image

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

1/3 cup Dijon mustard
3 tablespoons olive oil
1 green onion, minced
1 1/2 tablespoons minced fresh tarragon
1 1/2 pounds uncooked large shrimp (about 40), peeled, deveined
8 bamboo skewers, soaked in water 30 minutes, drained

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



Jumbo Shrimp With Tarragon Sauce image

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

12 raw large shrimp, shell on
olive oil, for brushing
1 1/4 cups white wine
1 garlic clove, minced
4 tablespoons parsley, chopped
2/3 cup sour cream
4 tablespoons fresh tarragon, chopped
1 teaspoon Dijon mustard
1 teaspoon lemon juice
salt and pepper

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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