Ggs Shrimp Dijon Recipes

DIJON SHRIMP SCAMPI

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.

COUNTRY DIJON SHRIMP SAUTE

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.

MAILLE® DIJON SHRIMP STARTER

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).

SHRIMP DIJON RECIPE

Steps:

• saute shrimp in 3 tbls butter and garlic salt to taste. pour into baking dish blend fresh garlic, bread crumbs, parm cheese, parsley and soft butter together. crumble over top of shrimp and bake for 30 min or until brown. 350 degrees

SHRIMP DIJON

Steps:

• In a large saucepan, combine cream, mustard, parsley, nutmeg, pepper and lemon juice. Cook over medium high heat until reduced to about ½ cup, 4-5 minutes.
• Meanwhile, in a medium skillet, melt butter. Add shrimp and sauté until pink. Stir Cognac into sauce.
• Place shrimp on a platter and cover with sauce.

SHRIMP DIJON

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.

MAILLE® DIJON SHRIMP STARTER

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).

GG'S SHRIMP DIJON

Steps:

• Combine first 5 ingredients in a saucepan over medium high heat. Add lots of pepper, to taste.
• Simmer 4 to 5 minutes until reduced to about 1 cup.
• Melt butter in a heavy notstick skillet over medium high heat.
• When butter begins to bubble add shrimp and saute 3 to 4 minutes, until pink.
• DO NOT overcook.
• Stir cognac or brandy into sauce just before serving and pour sauce over shrimp.

DIJON SHRIMP WITH PASTA

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.

SHRIMP DIJONNAISE

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.

GG'S SPICY MARINATED SHRIMP

Steps:

• Cook shrimp in boiling water until pink.
• Transfer to a large bowl of ice water.
• Drain shrimp well.
• Whisk together oil and next 6 ingredients.
• Season with salt and pepper.
• Pour marinade over the shrimp and toss to coat.
• Layer shrimp, lemon slices and onion in a large glass bowl.
• Pour aby remaining marinade over.
• Cover and refrigerate 4 hours.

GG'S SHRIMP DIJON

Steps:

• Combine first 5 ingredients in a saucepan over medium high heat. Add lots of pepper, to taste.
• Simmer 4 to 5 minutes until reduced to about 1 cup.
• Melt butter in a heavy notstick skillet over medium high heat.
• When butter begins to bubble add shrimp and saute 3 to 4 minutes, until pink.
• DO NOT overcook.
• Stir cognac or brandy into sauce just before serving and pour sauce over shrimp.