EASY LEMON-DIJON SHRIMP SCAMPI
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
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.
FAST & EASY SHRIMP DIJON
We love to make this recipe as the "surf" portion of our surf & turf New Year's Eve dinner. It's super quick to prepare, but tastes like you've gone to lots of trouble. Actual prep time on this tasty shrimp dish is just 5 minutes! Let the shrimp marinate for 4 hours, then it's just another 5 minutes cooking time until it's...
Provided by Lynette Gibbons
Categories Seafood
Time 4h10m
Number Of Ingredients 7
Steps:
- 1. Combine all ingredients except shrimp. Make sure they are well-mixed.
- 2. Add shrimp, seal the bag and turn to coat all shrimp in the marinade.
- 3. Refrigerate for 4 hours, turning occasionally.
- 4. Drain and discard marinade. Arrange shrimp in a single layer on baking sheet.
- 5. Broil 4 inches from heat for 4 minutes or until shrimp is pink. (Can also be done on the grill.) Serve.
DIJON-DILL SHRIMP WITH PASTA
Shrimp and pasta? Yes and yes. We tossed them with a creamy blend of Dijon mustard, tangy dressing and fresh dill to make this easy meal.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium-high heat. Add onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in dressing and mustard. Add shrimp; stir until evenly coated. Cook 5 min. or until shrimp turn pink, stirring frequently. Add tomatoes and dill; cook and stir 1 to 2 min. or until heated through.
- Drain pasta. Serve topped with shrimp mixture.
Nutrition Facts : Calories 380, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 140 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
SAUTEED SHRIMP WITH CHARDONNAY-DIJON CREAM SAUCE
Fancy name for an easy recipe. This is my adaptation of a Wolfgang Puck recipe I found in the Chicago Tribune.
Provided by Hey Jude
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large saucepan of salted water to a boil over medium-high heat. Season the shrimp with the salt and pepper to taste.
- Heat a large skillet over medium-high heat; add the oil. Heat about 30 seconds; add the shrimp, distributing evenly in the pan. Cook, turning once, until pink, about 2 minutes per side. Transfer the shrimp to a platter; cover with foil to keep them warm.
- Add the pasta to the boiling water; cook until al dente, tender but still slightly chewy, following package directions for the time.
- Meanwhile, heat the same skillet over high heat; add the wine. Stir with a wooden spoon to scrape and dissolve pan deposits; cook until liquid reduces by half, about 5 minutes. REduce the heat to medium-high; stir in the cream. Cook 1 minute; stir in the mustard. Cook until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Stir in the shrimp; cook until heated through, about 1 minute.
- Drain pasta; divide equally amongst 4 shallow bowls. Spoon the sauce over the pasta. Divide the shrimp evenly amongst the bowls. Garnish with parsley.
- This goes really well with crusty bread!
Nutrition Facts : Calories 545.1, Fat 20.7, SaturatedFat 8.3, Cholesterol 213.6, Sodium 519.2, Carbohydrate 46.1, Fiber 2, Sugar 1.7, Protein 31.3
PASTA WITH SHRIMP AND BASIL VINAIGRETTE
Steps:
- Prepare barbecue (medium-high heat) or preheat broiler. Combine 4 tablespoons fresh lemon juice and Dijon mustard small bowl. Gradually mix in 1/3 cup olive oil. Mix in chopped fresh basil. Place shrimp in medium bowl. Drizzle with remaining 1 tablespoon fresh lemon juice and 2 tablespoons olive oil. Toss to coat. Season with salt and pepper.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, brush zucchini on both sides with oil. Season with salt and pepper. Grill until charred, about 2 minutes per side. Transfer to plate. Add shrimp to grill and cook until just cooked through, about 2 minutes per side. Transfer to large bowl. Cut zucchini crosswise into 1-inch pieces and add to shrimp.
- Drain pasta well. Add to bowl with shrimp and zucchini. Add basil vinaigrette and toss to coat. Season to taste with salt and pepper. (Can be prepared up to 1 hour ahead. Let stand at room temperature.) Serve pasta warm or at room temperature, passing grated Parmesan cheese, if desired.
SHRIMP AND PASTA SHELL SALAD
When I want to make a macaroni salad just a little bit extra-special, nothing does the trick like some small, sweet shrimp. This is one of my favorite summer salads, and it's oh-so-easy.
Provided by Chef John
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 2h35m
Yield 8
Number Of Ingredients 15
Steps:
- Whisk 1 1/4 cup mayonnaise, Dijon mustard, ketchup, Worcestershire sauce, salt, and cayenne pepper together in a bowl; add lemon juice and 1/3 cup chopped dill. Whisk until thoroughly combined. Refrigerate.
- Bring a pot of well-salted water to a boil and stir in pasta shells; cook until tender, 8 to 10 minutes. Drain and rinse with cold water to cool pasta slightly; drain again. Transfer to a large bowl.
- Toss shrimp with pasta; add red bell pepper, celery, and dressing to pasta and shrimp. Mix thoroughly to coat and fill shells with dressing. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 3 hours.
- Stir salad again before serving and season to taste with more salt, black pepper, lemon juice, and cayenne pepper if desired. If salad seems a little dry, mix in a little more mayonnaise. Garnish with paprika and sprigs of dill.
Nutrition Facts : Calories 450.9 calories, Carbohydrate 33.8 g, Cholesterol 99.3 mg, Fat 28.8 g, Fiber 1.9 g, Protein 15.4 g, SaturatedFat 4.4 g, Sodium 663.8 mg, Sugar 2.8 g
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