Sweet Mustard Shrimp Revisited
Our gourmet group met recently. We decided that we should take a relaxed approach to the evening...nothing fancy, just good food, good wine and good company!
It was my turn to take the appetizer and after much deliberation I decided that Sweet Mustard Shrimp would be a perfect start for our meal. I have posted this recipe before but it is always nice to revisit those dishes that are reliable!
Sweet Mustard Shrimp
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, very finely chopped
2 lbs raw shrimp, peeled, tail on, 21-25 shrimp per pound, cooked
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 or boil until done. If you are using frozen cooked shrimp, defrost in a colander under cool water, then steam or boil until done. 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.)
This is one of those no-fail recipes that is a delicious appetizer. They are succulent, bursting with flavor and perfect with a glass of wine!
I am participating in Full Plate Thursday hosted by Miz Helen's Country Cottage, Foodie Friday hosted by Michael at Designs by Gollum, Flashback Friday hosted by Suzy at Kitchen Bouquet, and Fat Camp Friday hosted by Miranda at Mangoes and Chutney.