Dijon Shrimp Recipes

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DIJON SHRIMP WITH PASTA



Dijon Shrimp with Pasta image

I combined several family recipes to create this dish, which I like to serve when we have company. If my husband had his way, I'd make it every night. -Gail Cawsey, Geneseo, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

8 ounces uncooked angel hair pasta
1/4 cup butter, cubed
2 cups sliced fresh mushrooms
1/3 cup chopped onion
4 teaspoons all-purpose flour
1-1/4 cups chicken broth
1/3 cup white wine or chicken broth
4 teaspoons Dijon mustard
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1/2 teaspoon paprika
1/4 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
1/3 cup heavy whipping cream
1/4 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions; drain., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir until tender. Stir in flour until blended; gradually stir in broth, wine, mustard, tarragon, paprika and pepper. Cook and stir 5 minutes or until sauce is thickened., Reduce heat to medium; stir in shrimp and cream. Cook, covered, 2-3 minutes or until shrimp turn pink. Serve with pasta; sprinkle with cheese.

Nutrition Facts : Calories 547 calories, Fat 23g fat (13g saturated fat), Cholesterol 197mg cholesterol, Sodium 754mg sodium, Carbohydrate 50g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein.

HONEY-DIJON SHRIMP



Honey-Dijon Shrimp image

Scramble fan Annie Canby suggested this simple preparation for shrimp. If you prefer, grill the shrimp on skewers or broil them on a baking sheet, flipping them once.

Provided by Jessica Braider

Time 30m

Number Of Ingredients 7

1 lb. fresh or frozen large shrimp (peeled and deveined, preferably US or Canadian farmed or wild shrimp)
1/4 cup Dijon mustard (use wheat/gluten-free if needed)
1 Tbsp. extra virgin olive oil
2 Tbsp. honey
1 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed) (or use any variety)
1/4 tsp. black pepper
1 1/2 cups white or quick-cooking brown rice

Steps:

  • If you are not marinating the shrimp, prepare the rice according to the package directions now.
  • Thaw the shrimp (if using frozen) by soaking them in several changes of cold water for 5 minutes. Drain the shrimp thoroughly in a colander and pat them dry with a clean dishcloth.
  • In a measuring cup, mix together the mustard, oil, honey, soy sauce, and pepper.
  • In a medium bowl, mix the shrimp and marinade together. If time allows, marinate the shrimp in the refrigerator for 30 minutes or up to 12 hours, and begin rice 25 minutes before you plan to eat. If not, proceed to the next step.
  • In a medium nonstick skillet over medium heat, sauté the shrimp and sauce for 3 - 5 minutes, stirring frequently, until the shrimp become pink and opaque. Serve the shrimp and sauce over the rice.

COUNTRY DIJON SHRIMP SAUTE



Country Dijon Shrimp Saute image

Prepare a quick and delicious shrimp stir fry in just 25 minutes! Could it be the perfect dish for busy weeknights? We think so.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 lb. large fresh shrimp, peeled, deveined
1 clove garlic, minced
3 Tbsp. butter or margarine
1/4 cup dry white wine
2 Tbsp. GREY POUPON Country Dijon Mustard
2 Tbsp. chopped fresh parsley
4 cups hot cooked rice

Steps:

  • Cook and stir shrimp and garlic in butter in large skillet on medium-high heat 4 to 5 min. or until shrimp is pink and cooked through. Remove from heat.
  • Stir in wine and mustard. Return to heat; cook an additional 2 to 3 min. or until heated through. Remove from heat; stir in parsley. Serve over rice.

Nutrition Facts : Calories 370, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 245 mg, Sodium 530 mg, Carbohydrate 37 g, Fiber 1 g, Sugar 0 g, Protein 28 g

SHRIMP DE JONGHE



Shrimp De Jonghe image

A dish my mother made for special occasions. According to some sources, shrimp de jonghe was invented at the turn of the 20th century by the De Jonghe brothers, Belgian immigrants and owners of DeJonghe's Hotel and Restaurant in Chicago. This garlicky, herbed casserole is one of the earliest Windy City specialties. This dish can be served as an appetizer or main course.

Provided by N8TE

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 6

Number Of Ingredients 9

3 pounds cooked shrimp
⅔ cup bread crumbs
½ cup dry sherry
¼ pound butter
1 large clove garlic, minced
1 teaspoon salt
1 pinch tarragon
1 pinch marjoram
1 teaspoon parsley, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place shrimp in a baking dish.
  • Combine bread crumbs, sherry, butter, garlic, salt, tarragon, and marjoram in a bowl. Sprinkle mixture on top of shrimp in the baking dish. Sprinkle parsley on top.
  • Bake in the preheated oven until golden brown, about 25 minutes.

Nutrition Facts : Calories 429.1 calories, Carbohydrate 12.2 g, Cholesterol 483.3 mg, Fat 18.5 g, Fiber 0.6 g, Protein 49.3 g, SaturatedFat 10.5 g, Sodium 1213 mg, Sugar 0.9 g

DIJON SHRIMP SCAMPI



Dijon Shrimp Scampi image

Try our Dijon Shrimp Scampi for a tasty twist on the classic Italian shrimp and rice dish. While quick and easy to prepare, this Dijon Shrimp Scampi with zesty mustard is also elegant enough for entertaining.

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 4 servings.

Number Of Ingredients 7

1 lb. large shrimp, cleaned
1 clove garlic, minced
2 Tbsp. olive oil
2 Tbsp. GREY POUPON Country Dijon Mustard
2 Tbsp. lemon juice
1/4 cup chopped fresh parsley
3 cup cooked long-grain white rice

Steps:

  • Cook and stir shrimp and garlic in hot oil in large skillet on medium-high heat until shrimp turn pink.
  • Add mustard, lemon juice and parsley; mix well. Cook until heated through, stirring occasionally.
  • Serve over rice.

Nutrition Facts : Calories 310, Fat 8 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 140 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 0.6677 g, Sugar 0 g, Protein 21 g

THE FLYING DUTCHMAN SHRIMP DIJON



The Flying Dutchman Shrimp Dijon image

You can make shrimp just like this restaurant at home.

Provided by Stephanie Manley

Categories     Main Course

Time 20m

Number Of Ingredients 10

1 pound shrimp
1/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
1 cup milk
8 ounces Butter
2 beaten eggs
1/4 cup Dijon mustard
1/2 Bunch Green Onions

Steps:

  • Sprinkle seasoning on shrimp and set aside. Mix together egg and milk. Dip shrimp into egg and milk mixture and then dredge in flour. Shake off excess flour. Heat butter in a sauté pan over medium heat. . Sauté shrimp in butter for 2 minutes on each side. Place mustard into pan and toss butter, shrimp, and mustard together. Sauté until the shrimp is well coated, shaking pan to prevent burning.

Nutrition Facts : Calories 476 kcal, Carbohydrate 18 g, Protein 21 g, Fat 35 g, SaturatedFat 20 g, Cholesterol 330 mg, Sodium 1111 mg, Sugar 2 g, ServingSize 1 serving

SHRIMP DIJON



Shrimp Dijon image

This recipe is from Heloise. Putting here for safe keeping and to share. It was in today's newspaper.

Provided by momma213

Categories     Brunch

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/4 cup butter or 1/4 cup margarine
1 1/2 lbs peeled deveined shrimp
1 medium onion, thinly chopped
1/4 cup flour
1 1/2 cups milk
2 tablespoons Dijon mustard
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/8 teaspoon pepper
1 (6 ounce) package cream cheese, softened

Steps:

  • Melt butter or margarine in a frying pan; add the shrimp and onion, and sauté for about 3 minutes. Do not brown.
  • Sprinkle a little flour at a time into the mixture. Add a little milk slowly, continuously stirring to avoid lumps. Add mustard, nutmeg, salt and pepper, and cook for 3 to 5 minutes. Stir in the cream cheese(cut into thin slices) until it is completely blended, then warm through, but do not boil.
  • Serve with cooked rice or noodles. Cooking and prep times are approximate. The recipe didn't say.

Nutrition Facts : Calories 522.8, Fat 31.9, SaturatedFat 19.3, Cholesterol 421.4, Sodium 1008.7, Carbohydrate 14.8, Fiber 0.9, Sugar 1.6, Protein 43.2

MAILLE® DIJON SHRIMP STARTER



Maille® Dijon Shrimp Starter image

Fresh shrimp with onion, bell pepper, and garlic in a mustard sauce are served atop fragrant garden herbs in this easy starter course.

Provided by Maille

Categories     Trusted Brands: Recipes and Tips     Maille®

Yield 4

Number Of Ingredients 6

2 tablespoons Maille® Old Style Mustard
12 fresh shrimp
1 onion, sliced
1 green pepper, finely chopped
1 clove garlic, crushed
1 tablespoon sunflower oil

Steps:

  • Place sunflower oil in a skillet. Add the onion, green pepper and garlic and cook for 5 minutes. Add the Maille® Old Style Mustard and cook for another 2 minutes. Add the shrimp and cook 5 minutes more. Season to taste. Serve with a salad of fine herbs (chives, chervil, parsley, basil).

Nutrition Facts : Calories 86.2 calories, Carbohydrate 5.6 g, Cholesterol 45.3 mg, Fat 4.5 g, Fiber 1 g, Protein 5.5 g, SaturatedFat 0.4 g, Sodium 196 mg, Sugar 1.9 g

SHRIMP DE JONGHE



Shrimp De Jonghe image

This is from The Good Home Cookbook with a few of my personal modifications. Fresh parsley was originally called for but I used green onion instead; feel free to use either one.

Provided by flower7

Categories     Savory

Time 50m

Yield 3 serving(s)

Number Of Ingredients 9

1 lb shrimp, peeled & deveined (I like to remove shell from tail too)
6 tablespoons butter
3/4 teaspoon minced garlic
1/4 cup sherry wine
1 tablespoon sliced green onion
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/2 cup dry plain breadcrumbs

Steps:

  • Preheat oven to 350°F Grease a 1 to 1-1/2 quart casserole dish.
  • Melt the butter in a medium size saucepan over medium-low heat. Add the garlic and saute about 30 seconds.
  • Stir in the shrimp, sherry, onion, salt, cayenne, and paprika. Add 6 Tbsp of the bread crumbs and stir until moistened.
  • Transfer the mixture to the casserole dish. Sprinkle the remaining 2 Tbsp bread crumbs on top and bake for 25 minutes, until browned and cooked through. Serve hot.

EASY LEMON-DIJON SHRIMP SCAMPI



Easy Lemon-Dijon Shrimp Scampi image

This is so good and can also be made using chicken breast, you can double the recipe but increase mustard only a small amount.

Provided by Kittencalrecipezazz

Categories     Very Low Carbs

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 1/2 lbs large shrimp, cleaned and deveined
1 -2 tablespoon minced fresh garlic (or to taste)
4 tablespoons butter
1/2 teaspoon dried chili pepper flakes (or to taste)
1 -2 tablespoon Dijon mustard (or to taste)
1/4 cup fresh lemon juice
1/4 cup chopped fresh parsley
1/2 teaspoon salt
black pepper
grated parmesan cheese (optional)

Steps:

  • Cook and stir shrimp, garlic and chili flakes in butter in a large skillet over medium heat, until shrimp are pink and cooked.
  • Blend mustard, lemon juice, parsley, salt and pepper, add to shrimp mixture; heat thoroughly.
  • Sprinkle with grated parmesan cheese if desired.
  • Serve with white rice or cooked pasta.
  • Delicious.

SHRIMP DIJONNAISE



Shrimp Dijonnaise image

This is a very easy dish to prepare for two. After the shrimp have marinated, dinner can be on the table in minutes! It's a refreshing departure from meat, and the mixture of flavors is delicious. -Wanda Penton, Franklinton, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 2 servings.

Number Of Ingredients 7

1/2 cup lemon juice
1/4 cup butter, melted
2 tablespoons vegetable oil
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
3 garlic cloves, minced
3/4 pound uncooked large shrimp, peeled and deveined

Steps:

  • In a large resealable bag, combine the lemon juice, butter, oil, mustard, Worcestershire sauce and garlic. Add shrimp; seal bag and turn to coat. Refrigerate for 4 hours, turning occasionally. , Drain and discard marinade. Broil shrimp 4 in. from the heat for 4 minutes or until shrimp turn pink.

Nutrition Facts :

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