Best Mustard Shrimp Sarson Walla Jhingha Recipes

MUSTARD MARINATED SHRIMP

Mustard Marinated Shrimp image

This is a recipe which makes for fabulous party food; you can make it ahead of time (in fact, you have to), and everyone loves it. Simply serve it in a pretty bowl with toothpicks, skewers, or forks for serving. This has become a new staple as the perfect hors douvre.

Provided by larchie

Categories Brunch

Time P1DT10m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup tarragon vinegar
1/4 cup red wine vinegar
1 teaspoon black pepper
1/4 cup dry mustard
1 teaspoon red pepper, flakes
2 teaspoons salt
1/4 cup vegetable oil
1/4 cup extra virgin olive oil
1/4 cup flat leaf parsley, fresh and finely chopped
2 garlic cloves, minced
1 bunch green onion, chopped
1 lemon, quartered
1 garlic clove, flattened
1 (3 ounce) package shrimp boil
5 lbs shrimp, uncooked and unpeeled

Steps:

Peel shrimp and set aside.
Whisk together vinegars, peppers, mustard, and salt; whisk in oils. Stir in parsley, green onions, and garlic. Set aside.
Bring 3 quarts of water, lemon, garlic, and shrimp boil to boil in large pot. Add shrimp to boiling water and cook uncovered til just pink, 2 to 3 minutes.
Drain shrimp, and discard water remnants.
Combine shrimp with marinade, cover, and refrigerate overnight or up to 2 days.
Drain shrimp from marinade and serve.

SANTA BARBARA SHRIMP WITH MUSTARD

Santa Barbara Shrimp with Mustard image

Provided by Food Network

Categories appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 11

Ingredients

36 to 48 medium shrimp (6 to 8 per person)
Salt and freshly ground pepper
4 tablespoons almond or safflower oil
2 medium shallots, minced
1 bunch fresh tarragon leaves, minced
1/2 cup dry sherry
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons Dijon mustard
1 tablespoon minced chives
Salt and freshly ground black pepper

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.

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