Shrimp With Mustard Sauce Recipes

SHRIMP IN MUSTARD SAUCE

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.

SHRIMP WITH MUSTARD SAUCE

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.

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.

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.

MADHUR'S SHRIMP IN MUSTARD SEED AND GREEN CHILE SAUCE

Steps:

• Gently rub the shrimp with 1/2 cup coarse salt. Wash shrimp under cold running water, and place in a colander. Drain well.
• Using a spice grinder, coarsely grind mustard seeds. Transfer ground seeds to a medium stainless-steel bowl. Add 1 tablespoon water, and combine. Add onion, chile, turmeric, remaining 1/4 teaspoon coarse salt, cayenne pepper, and oil. Add shrimp, and stir to coat. Cover the bowl with aluminum foil, and set seasoned shrimp aside for 10 minutes.
• Place the bowl of shrimp in a large stockpot. Add boiling water to stockpot until water comes 1/3 of the way up the sides of bowl. Cover, and place over medium heat. Cook until shrimp just turn opaque all the way through, 10 to 15 minutes, stirring once after 6 minutes.
• Divide the rice and shrimp among four plates, and serve.

ANDOUILLE SAUSAGE AND SHRIMP WITH CREOLE MUSTARD SAUCE

Steps:

• Toss shrimp with Creole seasoning in medium bowl to coat.
• Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes.
• Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage.
• Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes.
• Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes.
• Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute.
• Season with salt and pepper.

PRAWNS/SHRIMP IN CREAMY MUSTARD SAUCE

Steps:

• Melt half the butter or margarine in a frying pan over a high heat.
• Add raw prawns if using, and cook until they turn pink and opaque, about 2 minutes, stirring constantly. Remove with a slotted spoon and set aside.
• Melt the remaining butter or margarine in the frying pan. Add the onion and spring onions, and cook until softened, 3 - 4 minutes, stirring frequently.
• Stir in the lemon juice and wine. Bring to the boil, scraping the bottom of the pan with a wooden spoon to mix in the cooking juices.
• Add the cream. Simmer until the mixture thickens, 3 - 4 minutes, stirring frequently. Stir in the mustard.
• Return the fried prawns to the pan and reheat briefly. Add cooked prawns at this stage and heat through, about two minutes. Season with salt and pepper, and serve over rice.

SHRIMP IN MUSTARD SAUCE

Steps:

• In a large skillet, melt 1 Tbs butter over medium high heat.
• Add the shrimp and garlic.
• Cook, tossing, until the shrimp starts to turn pink on the outside but is stil translucent on the inside, about 2 min (the shrimp will finish cooking later.).
• Transfer to a plate and set aside.
• Reduce the heat to medium and in the same skillet, melt the remaining butter.
• Add the shallot and cook until softened, 1-2 minute.
• Add the flour and cook for 30 secs, whisking constantly.
• Gradually add the wine, broth, and mustard - whisking constantly.
• Simmer until it is as thick as heavy cream, about 5 minute.
• Return the shrimp to the skillet.
• Bring to a simmer and cook until the shrimp are opaque throughout, about 2 minute.
• Season with salt and pepper to taste.

GLASS NOODLES WITH SHRIMP AND SPICY MUSTARD SAUCE

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.