Best Dijon Marinated Cocktail Shrimp Recipes

MARINATED COCKTAIL SHRIMP

Marinated Cocktail Shrimp image

I keep a couple of bags of pre-cooked cocktail shrimp in the freezer for impromptu gatherings, and here's the method I've come up with to make them into a quick, more flavorful appetizer. Great year round, but I often end up taking it to summer potlucks and picnics. Since folks have asked me for the recipe, I figured I should probably write it up and finally share it here, too. :)

Provided by Julesong

Categories Lunch/Snacks

Time 16m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 lb frozen tail-on cooked shrimp (about 30-38 or 41-50 count, not the tiny kind)
3 tablespoons dry sherry
2 tablespoons lime juice
1/4 teaspoon seasoning salt, to taste (such as Johnny's or Lawry's)
fresh ground black pepper, to taste
1/4 teaspoon dried ancho chile powder or 1/4 teaspoon other chili powder, to taste
1/2 teaspoon seafood cocktail sauce
seafood cocktail sauce, your favorite kind, for dipping

Steps:

Place the frozen shrimp in a colander in the sink, and run hot water over them while stirring occasionally until they separate and begin to thaw, about 1 minute.
Set aside to drain for another 5 minutes or so until they're thawed yet still chilled in the middles, then place them in a large bowl.
To the bowl add the sherry, lime juice, seasoning salt, black pepper, ancho powder, and 1/2 teaspoon cocktail sauce, and stir well to coat; set aside for another 10 minutes or so, stirring occasionally.
(You can put them in a container in the fridge for later, if need be, or into a container for taking to a picnic or potluck.).
Serve with your favorite cocktail sauce for dipping.
Note: you can, of course, use the marinade on thawed cooked shrimp - just toss them well in the marinade and let sit for at least 10 minutes.

FAST & EASY SHRIMP DIJON

Fast & Easy Shrimp Dijon image

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

Ingredients

1/2 c lemon juice
1/4 c butter, melted
2 Tbsp vegetable oil
2 Tbsp dijon mustard
1 Tbsp worcestershire sauce
3 clove garlic, minced
3/4 lb uncooked large shrimp, peeled & deveined

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.

SHRIMP WITH MUSTARD SAUCE

Shrimp with Mustard Sauce image

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

Ingredients

1/4 cup finely chopped onion
2 garlic cloves, minced
2 teaspoons olive oil
1/4 cup white wine or apple juice
2 tablespoons Dijon mustard
1/8 teaspoon pepper
3/4 pound uncooked medium shrimp, peeled and deveined
1 small tomato, seeded and diced

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