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Sweet Mustard Shrimp
I (Mari) put my notes in brackets ~ I had to adjust because of a family member's dietary restrictions.
1/4 cup Old Style Dijon Mustard (Maille)
2 tsp dry mustard
1 Tbsp fresh lemon juice
6 Tbsp sugar [I have to substitute agave syrup because of diet restrictions] ---it worked GREAT!
1/2 cup cider vinegar
1/3 cup vegetable oil [I reduce, again because of dietary restrictions]
2 Tbsp fresh dill, minced (dried can be used)
2 Tbsp red onion, chopped (I slivered it)
2 lbs medium shrimp, cooked (fresh or frozen)*
Combine the first five ingredients in a bowl. Whisk in the oil. Stir in the dill and onion. Chill, tightly covered.
If you are using fresh shrimp, peel and de-vein the shrimp. Steam until done. If you are using frozen cooked shrimp, defrost in a colander under cool water.
Place the marinade into a large Ziploc bag and add the shrimp. Seal tightly and chill in the refrigerator for at least 3 hours or overnight. Serve over a bed of greens.
Variation: The fresh uncooked shrimp may be marinated and then placed on a skewer and grilled on the barbecue. Grill over medium heat. When the tails begin to turn pink flip the skewers over and continue to cook until the shrimp tails are pink and the meat is opaque (white.)
Kate notes: *I have used both fresh and frozen shrimp. The dish turns out perfect with either one.
This recipe is... From Kate at A Spoonful of Thyme (click to visit!)
Thank you Kate!
I recently served it with "Good Old Pea Salad", it was a good side for these shrimp. It is listed just below this recipe, or click HERE if you would like the Pea Salad recipe.
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