Best Shrimp Dijon Recipes

CHICKEN BREAST AND SHRIMP WITH PROVENCAL HERBS IN A CREAMY PISTACHIO DIJON SAUCE

Steps:

• Heat the butter and olive oil in a large, deep saute pan or Dutch oven over high heat. Add the shrimp and saute over high heat, stirring occasionally until the shrimp turns pink, about 2 to 3 minutes. Remove from heat and set aside on a plate.
• Season the chicken breasts with salt and pepper on both sides, reduce the heat to medium, and then place them in the pan (there should still be some butter and oil in the pan; if not, add a little more). Cook chicken over medium heat for 3 to 4 minutes on each side. Add the wine, followed by the chicken broth, shallot, and garlic; cook for another 6 to 8 minutes or until chicken is fully cooked through. Remove the chicken and set it aside on a plate.
• Add the cream, mustard, lemon juice, and herbes de Provence to the pan and stir to combine. Remove pan from the heat.
• Peel the shells from the shrimp. Transfer the shrimp to a bowl. Return the sauce to the heat, bring to a boil, and simmer until thickened slightly, about 2 to 3 minutes. Return the chicken and the shrimp to the pan and reheat for 1 to 2 minutes. Sprinkle in pistachios and then divide among 4 plates.

DIJON SHRIMP WITH PASTA

Steps:

• Cook pasta according to package directions; drain., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir until tender. Stir in flour until blended; gradually stir in broth, wine, mustard, tarragon, paprika and pepper. Cook and stir 5 minutes or until sauce is thickened., Reduce heat to medium; stir in shrimp and cream. Cook, covered, 2-3 minutes or until shrimp turn pink. Serve with pasta; sprinkle with cheese.

DIJON SHRIMP SCAMPI

Steps:

• Cook and stir shrimp and garlic in hot oil in large skillet on medium-high heat until shrimp turn pink.
• Add mustard, lemon juice and parsley; mix well. Cook until heated through, stirring occasionally.
• Serve over rice.

EASY LEMON-DIJON SHRIMP SCAMPI

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

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.

MAILLE® DIJON SHRIMP STARTER

Steps:

• Place sunflower oil in a skillet. Add the onion, green pepper and garlic and cook for 5 minutes. Add the Maille® Old Style Mustard and cook for another 2 minutes. Add the shrimp and cook 5 minutes more. Season to taste. Serve with a salad of fine herbs (chives, chervil, parsley, basil).

COUNTRY DIJON SHRIMP SAUTE

Steps:

• Cook and stir shrimp and garlic in butter in large skillet on medium-high heat 4 to 5 min. or until shrimp is pink and cooked through. Remove from heat.
• Stir in wine and mustard. Return to heat; cook an additional 2 to 3 min. or until heated through. Remove from heat; stir in parsley. Serve over rice.

DIJON-MARINATED COCKTAIL SHRIMP

Steps:

• In a small bowl, whisk together first six ingredients. In a large resealable plastic bag, combine shrimp, green onions, parsley and marinade; seal bag and turn to coat., Refrigerate 2 hours or overnight. To serve, remove shrimp from marinade; discard marinade.

FISH WITH CREAMY DIJON SHRIMP SAUCE

Steps:

• 1. Thaw fish if using frozen. Allow fish (either fresh or frozen) to come to room temperature. This makes for less time over the heat, helping to keep fish moist. Rinse and pat dry and lay on paper towels.
• 2. Place 2 tablespoons of the butter and 1/2 tsp each of onion salt, dried marjoram and dried thyme in a small bowl. Cover with a paper towel and microwave for 30 seconds to a minute, until butter is melted.
• 3. Brush top side of each fish fillet with half of the melted butter mixture and set aside.
• 4. In a medium saucepan, heat enough water to cover the shrimp and bring the water to a boil. Add the shrimp. Once the water comes back to a boil, cook the shrimp for 2-1/2 to 3 minutes, just until they are done (don't overcook). Remove pan from heat and set aside. (the water will help keep the shrimp warm...so it is very important not to over cook the shrimp).
• 5. In a small saucepan, combine the sour cream, flour, Dijon mustard, salt, pepper, and 1/4 tsp. thyme. Stir until smooth. Add chicken broth, stirring until well mixed. Cook over medium heat, stirring occasionally until thickened and bubbly. Cook and stir 1 minute more. Keep warm over very low heat, stirring occasionally. (When I first put this over the heat, I begin heating up my skillet for my fish, and the fish cooks while my sauce is coming up to a boil and thickening).
• 6. While Dijon sauce is coming up to a boil, heat a large skillet coated lightly with cooking spray over medium heat. Add remaining 2 TBS butter. Once butter is melted, add fish fillets, basted side down, with the thickest portion toward the center of your pan. Baste the top with the remainder of the basting sauce. Depending on your fish choice and its thickness, cook the fish for 2 to 4 minutes, just until a nice light brown color. Carefully turn the fish over (with the thickest portion still in the center of your pan) and cook another 2 to 4 minutes, just until the fish flakes easily with a fork. Remove to serving plates. (My tilapia fillets were 1/2 inch thick at the most and about 4 ounces each. I cooked 2 minutes on one side, 3 minutes on the other and they were perfect.)
• 7. Drain shrimp and stir into the Dijon sauce. Top each fillet with 6 shrimp each and some of the sauce. ENJOY!

SAUTEED SHRIMP WITH CHARDONNAY-DIJON CREAM SAUCE

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!

DIJON-DILL SHRIMP WITH PASTA

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.

SHRIMP DIJON

Steps:

• Melt butter or margarine in a frying pan; add the shrimp and onion, and sauté for about 3 minutes. Do not brown.
• Sprinkle a little flour at a time into the mixture. Add a little milk slowly, continuously stirring to avoid lumps. Add mustard, nutmeg, salt and pepper, and cook for 3 to 5 minutes. Stir in the cream cheese(cut into thin slices) until it is completely blended, then warm through, but do not boil.
• Serve with cooked rice or noodles. Cooking and prep times are approximate. The recipe didn't say.

COUNTRY DIJON SHRIMP SAUTE

Steps:

• In large skillet, melt butter.
• Add garlic and shrimp.
• Cook over high heat, stirring constantly, 1 to 2 minutes or until shrimp curl.
• Remove from heat.
• Toss in lemon juice, tarragon, mustard and parsley.
• Serve immediately over rice.

SHRIMP AND SCALLOPS DIJON

Steps:

• In a small bow, combine the lemon juice and 1 T wine Toss with the shrimp and scallops; cover with plastic wrap and refrigerate for one to two hours. Drain and pat dry with towels. Beat the whole eggs and the yolks together Dip the shrimp and scallops in the flour to coat; dip into the beaten eggs. Saute the garlic in the butter in a large skillet for about 1 minute. Add the seafood and saute until golden brown. Season with salt and white pepper Transfer seafood to a platter; keep warm Add teh 1/2 cup wine to the skillet; stir over high heat to deglaze the pan Stir in the onions, mustard and cream; season with salt and white pepper to taste. Cook until the sauce is reduced to about a third. Spoon the thickened sauce over teh seafood. Garhish with a sprinkle of the parsley

SHRIMP IN DIJON VINAIGRETTE

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.

DIJON SHRIMP SALAD LETTUCE WRAPS

Steps:

• Combine shrimp, salt pepper and hot sauce in a medium bowl. In a small bowl Combine dressing and dijon mustard. Add the salad dressing and scallions to the seasoned shrimp, mixing until combined. Fill lettuce leaves with salad and top with chopped tomatoes. (Make sure lettuce leaves are dry) Wrap the filled leaves and enjoy.

GLORIA'S SHRIMP DIJON

Steps:

• Preheat oven to 400 degrees
• Combine bread crumbs, green onion, parsley, garlic and spices
• Add butter and sherry to mixture and mix thoroughly
• Put shrimp in lightly greased 1 quart casserole or baking dish. Sprinkle crumb mixture over shrimp (can do shrimp on layers)
• Bake for 15-20 minutes

SAUTED SHRIMP W/ CHARDONAY-DIJON CREAM SAUCE

Steps:

• Pat shrimp dry & sprinkle with salt & pepper. Heat saute pan over med-high heat. Add oil & add a single layer of shrimp cook about 2 min. per side. Remove from pan and cover with foil, then repeat. Increase heat & add wine to deglaze. Let simmer until reduced by half. Reduce heat & add cream & dijon mustard. Simmer another 5 min. till thickened. Add shrimp & parsley to pan just to heat through. Serve over rice.

HONEY DIJON SALAD WITH SHRIMP

Steps:

• Mix lettuce with shrimp, mushrooms and carrots in large bowl; cover. Refrigerate until ready to serve.
• Mix egg product, oil, vinegar, mustard and honey in small bowl until well blended.
• Pour dressing over salad; toss to coat. Sprinkle with croutons.

ZESTY DIJON SHRIMP DIP

Steps:

• With an electric mixer, beat cream cheese, mustard, sour cream, and chopped onion at medium speed.
• Stir in the shrimp, cover and chill for about 2 hours.
• Garnish with the green onion and serve on a platter with the veggies.