Monday, December 24, 2007

Dijon Shrimp

Mustard is a great flavor that gets forgotten about so often. It has a wonderful tang and can really take an everyday ingredient like chicken or shrimp and make it something special.

I was in the mood for shrimp a couple of weeks ago but couldn't bring myself to do the normal butter or garlic or teriyaki flavors from the standards list. Then I remembered mustard! A quick search on the web and I found a great, simple recipe at It had mustard, butter, and lemon- yummy! This was fast and quite delicious... it was even better with a side of orzo that soaked up all the tasty sauce.

Dijon Shrimp
Based off

  • 1/2 Lbs. Shrimp, peeled and tails removed (about 12-14 shrimp)
  • 3 Tbsp. Butter
  • 1-2 Tbsp. Lemon Juice
  • 2-3 Tbsp. White Wine
  • 1 Clove Garlic, minced
  • 2-3 Tbsp. Dijon Mustard
  • 2 tsp. Dried Parsley, or 1 Tbsp. Fresh Parsley, chopped

  1. Preheat oven to 425 degrees.
  2. In a small saucepan, melt the butter. Add in all ingredients but the shrimp. Saute over medium-low heat for about 5-8 minutes to blend the flavors.
  3. Arrange shrimp in a small baking dish. Pour butter & mustard sauce over the shrimp.
  4. Bake in oven for about 12-15 minutes until the shrimp are pink throughout.
  5. Serve warm with orzo, pasta, or brown rice, pouring sauce over sides.

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