A few years ago a friend served a shrimp dish at a party. It was delicious and of course, I asked for the recipe! I have been making it ever since, and yes, I have tweaked it just a bit. What I like about it is the dish's versatility. It can be served cold as an appetizer or side dish or it can be served hot, as an appetizer or main dish.
Today, it was going to be a side dish for dinner. The shrimp must marinate for at least three hours so I started first thing in the morning...I must have let it marinate for at least 6-7 hours. (We were gone doing some shopping a very loooong time!) It can be marinated overnight, also. This is really nice if you are preparing food for a large gathering.
Sweet Mustard Shrimp
1/4 cup Old Style Dijon Mustard (Maille)
2 tsp dry mustard
1 Tbsp fresh lemon juice
6 Tbsp sugar
1/2 cup cider vinegar
1/3 cup vegetable oil
2 Tbsp fresh dill, minced (dried can be used)
2 Tbsp red onion, chopped
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 devein 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.)
*I have used both fresh and frozen shrimp. The dish turns out perfect with either one!
We like having a cold shrimp dish for dinner on a warm summer evening! This one hit the spot!