SHRIMP IN MUSTARD SAUCE
This tangy shrimp dish served over rice comes courtesy of Annette Osterlund of Boulder, Colorado.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 25m
Number Of Ingredients 11
Steps:
- In a large skillet, melt 1 tablespoon butter over medium-high. Add shrimp and garlic; cook, tossing, until shrimp starts to turn pink on the outside but is still translucent on the inside, about 2 minutes (shrimp will finish cooking in step 3). Transfer to a plate; set aside.
- Reduce heat to medium. In same skillet, melt remaining butter. Add shallot; cook until softened, 1 to 2 minutes. Add flour; cook 30 seconds, whisking constantly. Gradually add wine, broth, and mustard, whisking constantly. Simmer until it is as thick as heavy cream, about 5 minutes.
- Using a fine-mesh sieve, strain sauce; discard solids. Return sauce and shrimp to skillet. Bring to a simmer, and cook until shrimp are opaque throughout, about 2 minutes; season with salt and pepper. If desired, serve over rice and garnish with thyme leaves.
GRILLED HERB SHRIMP
Steps:
- Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
- Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.
SANTA BARBARA SHRIMP WITH MUSTARD
Steps:
- Season the shrimp with salt and pepper. Using 2 large saute pans, heat the oil until it begins to smoke. Over very high heat, saute the shrimp for 6 to 7 minutes. Transfer to a warm plate, set aside, and keep warm.
- To each saute pan, add 1 minced shallot and 1 tablespoon minced tarragon. Saute for 2 to 3 minutes. Deglaze each pan with the sherry and then combine the sauce in one pan. Add the cream and reduce the sauce until it coats the back of a spoon. Whisk in the butter, 1 small piece at a time. Whisk in the mustard, just at the last minute. Do not let the sauce boil, or the mustard will become grainy. Correct seasoning to taste.
- Arrange the shrimp decoratively on serving plates, nap with sauce, and sprinkle with chives.
POLENTA CRUSTED SHRIMP WITH MUSTARD AND HERB MAYONNAISE
Provided by Giada De Laurentiis
Categories appetizer
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- To make the Mustard and Herb Mayonnaise:
- In a medium bowl combine the mayonnaise, sour cream, Dijon mustard, tarragon, and chives. Cover and refrigerate until ready to serve.
- To make the Polenta Crusted Shrimp:
- Position an oven rack in the center of the oven and preheat to 475 degrees F. Cover a heavy-duty baking sheet with aluminum foil. Combine the flour, sea salt and pepper in a small bowl. Pour the beaten eggs into another small bowl. Mix together the polenta, paprika and thyme in a medium bowl. Working in batches, dredge the shrimp in the flour. Shake off any excess flour. Dip the flour-dredged shrimp into the eggs and then coat with the polenta mixture. Drizzle the shrimp, on both sides, with the olive oil. Place the shrimp on the prepared baking sheet. Bake for 10 to12 minutes until crisp and golden. Sprinkle with the kosher salt.
- Serve immediately with the Mustard and Herb Mayonnaise.
KEY WEST SHRIMP BOIL WITH KEY LIME MUSTARD SAUCE
Steps:
- Stir mayonnaise, lime juice, Dijon mustard, sugar, and hot pepper sauce together in a bowl until smooth; season with salt and pepper.
- Cover bowl with plastic wrap and refrigerate mustard sauce for at least 2 hours.
- Mix beer, lemon juice, seafood seasoning, hot pepper sauce, garlic, cayenne pepper, and black pepper together in a saucepan; bring to a boil and add shrimp. Cook shrimp just until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes; drain immediately.
Nutrition Facts : Calories 508.6 calories, Carbohydrate 10 g, Cholesterol 359.4 mg, Fat 31.1 g, Fiber 0.2 g, Protein 38.2 g, SaturatedFat 4.9 g, Sodium 1341.9 mg, Sugar 1.5 g
SHRIMP IN MUSTARD-HERB SAUCE
Make and share this Shrimp in Mustard-Herb Sauce recipe from Food.com.
Provided by Santa Ed
Categories < 60 Mins
Time 38m
Yield 5 each, 10 serving(s)
Number Of Ingredients 10
Steps:
- Peel and devein ahrimp.
- Slice the green onion, using as much as possible.
- In a 3 qt bowl whisk vinegars, black pepper, mustard and salt.
- While whisking, slowly pour the oil in until slightly thickened.
- Stir in parsley and green onion.
- In a 6-quart filled half way, bring to a boil. Add shrimp boil and boil for 3 to 4 minutes.
- Add peeled and deveined shrimp to boiling water. Cook until pink, about 2 to 3 minutes.
- Pour shrimp into a colander, shake excess water off. Immediately stir drained shrimp in the sauce.
- Cover and refrigerate overnight or up to 2 day.
- Serve with sliced cucumber and crackers or with toothpicks or cocktail forks.
Nutrition Facts : Calories 192.2, Fat 13, SaturatedFat 1.6, Cholesterol 142.9, Sodium 1108.6, Carbohydrate 2, Fiber 0.4, Sugar 0.2, Protein 16.2
GLASS NOODLES WITH SHRIMP AND SPICY MUSTARD SAUCE
The secret pantry ingredient in this superfast, superflavorful noodle dish is Asian hot mustard powder. Mixed with equal parts water, the golden powder blooms into a pungent, spicy sauce. The noodles can be made a few hours ahead and served chilled or at room temperature. They will develop more flavor as they sit, though you should remove from the refrigerator 15 minutes before serving so that the noodles return to room temperature and soften. Jumbo shrimp cook in just a couple minutes, but precooked shrimp are also a convenient option. Eggs add a nice creamy texture that helps tame the hot mustard.
Provided by Kay Chun
Categories dinner, lunch, noodles, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large pot of boiling water, cook noodles according to package directions until tender, about 8 to 10 minutes. Using tongs, transfer noodles to a colander and rinse under cold water until cool; drain well.
- In the same pot of boiling water, add shrimp. Poach over high until pink and just opaque throughout, 2 minutes. Drain shrimp and rinse under cold water.
- While the noodles cook, in a large bowl, combine mustard powder and 2 tablespoons very hot water; mix well. Let stand for 5 minutes to bloom. Add vinegar, ginger and sugar. Whisking constantly, drizzle in oil until well combined; season with salt and pepper. Reserve 1/3 cup of this dressing in a small bowl.
- Add cooled noodles to the large bowl of mustard sauce, season with salt and pepper, and toss until noodles are evenly coated. (Using clean hands works best, but otherwise use tongs.) Add shrimp, cucumbers, bell pepper and the reserved 1/3 cup dressing; season with salt and pepper, and toss until well combined. Season to taste.
- Divide noodle mixture among shallow bowls. Garnish with scallions and eggs, if using.
MUSTARD MARINATED SHRIMP
This is a recipe which makes for fabulous party food; you can make it ahead of time (in fact, you have to), and everyone loves it. Simply serve it in a pretty bowl with toothpicks, skewers, or forks for serving. This has become a new staple as the perfect hors douvre.
Provided by larchie
Categories Brunch
Time P1DT10m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Peel shrimp and set aside.
- Whisk together vinegars, peppers, mustard, and salt; whisk in oils. Stir in parsley, green onions, and garlic. Set aside.
- Bring 3 quarts of water, lemon, garlic, and shrimp boil to boil in large pot. Add shrimp to boiling water and cook uncovered til just pink, 2 to 3 minutes.
- Drain shrimp, and discard water remnants.
- Combine shrimp with marinade, cover, and refrigerate overnight or up to 2 days.
- Drain shrimp from marinade and serve.
SHRIMP WITH MUSTARD SAUCE
From St. Charles, Illinois, Donna Richardson sends this fast stovetop dinner for two. Seasoned with white wine, Dijon mustard and garlic, the shrimp make weeknight dinners seem special.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the wine or apple juice, mustard and pepper. Bring to a boil. Reduce heat to medium-low. Add shrimp; cook and stir until shrimp turn pink, about 5 minutes. Stir in tomato; heat through.
Nutrition Facts : Calories 193 calories, Fat 6g fat (1g saturated fat), Cholesterol 202mg cholesterol, Sodium 598mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
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