Shrimp Dijonnaise Recipes

Steps:

• Add shrimp to a large pot with enough water to cover; bring slowly to a boil; drain into a colander and when cool enough to handle, peel, devein, and set aside.
• In a mixing bowl, mix together the butter, sherry, garlic, parsley, chives, nutmeg, salt, and cayenne pepper; stir to combine.
• Add in the bread crumbs and toss until the mixture is well blended and the crumbs are very buttery.
• Arrange half the shrimp in a buttered 1 1/2 quart casserole dish.
• Spread half the crumb mixture over the shrimp.
• Add remaining shrimp in another layer; top with remaining crumb mixture.
• Bake, uncovered, in a 350 degree oven for about 30 minutes or until bubbly and slightly browned.

Steps:

• Cook shrimp in boiling salted water until pink. Usually 2 1/2 to 3 minutes. Drain and transfer to a large bowl.
• Combine remaining ingredients and pour over warm shrimp. Toss well so every shrimp is coated.
• Cover and refrigerate for at least 8 to 10 hours (overnight is best). Drain excess sauce from shrimp before serving.

Steps:

• Season shrimp with salt and pepper. Toss with 1/4 cup Dijonnaise. Place panko in a wide, shallow dish. Coat shrimp in panko, pressing to adhere.
• Heat 3 tablespoons oil in a large nonstick skillet over medium-high. When oil shimmers, add shrimp in a single layer. Cook, flipping once, until golden brown, crisp, and just cooked through, about 5 minutes. Transfer to a wire rack.
• In a large bowl, whisk together remaining 2 tablespoons Dijonnaise, 1 tablespoon oil, and 1 tablespoon water. Season with salt and pepper; stir in tomatoes. Add greens; toss to coat. Serve immediately with shrimp.