Honey Dijon Shrimp Food

HONEY-GARLIC SHRIMP

Steps:

• Make sure shrimp are fully thawed and well drained. Keep in the refrigerator while you make the marinade.
• Whisk garlic, honey, ginger, soy sauce, and fish sauce together in a bowl.
• Add shrimp and toss thoroughly with a spatula for 2 minutes until completely coated. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes; toss occasionally while marinating.
• Brush a large nonstick skillet with oil and heat over high heat until you begin to see small wisps of smoke. Use tongs to immediately transfer shrimp into the hot skillet in a single layer. Set excess marinade aside.
• Sear shrimp for 2 minutes, then flip over. Dump in marinade and cook for 1 minute. Turn off heat and flip shrimp once more; let sit for about 1 minute. The marinade in the pan will reduce down to a beautiful glaze just from the residual heat in the pan. Garnish with green onion.

HONEY-DIJON SHRIMP

Steps:

• If you are not marinating the shrimp, prepare the rice according to the package directions now.
• Thaw the shrimp (if using frozen) by soaking them in several changes of cold water for 5 minutes. Drain the shrimp thoroughly in a colander and pat them dry with a clean dishcloth.
• In a measuring cup, mix together the mustard, oil, honey, soy sauce, and pepper.
• In a medium bowl, mix the shrimp and marinade together. If time allows, marinate the shrimp in the refrigerator for 30 minutes or up to 12 hours, and begin rice 25 minutes before you plan to eat. If not, proceed to the next step.
• In a medium nonstick skillet over medium heat, sauté the shrimp and sauce for 3 - 5 minutes, stirring frequently, until the shrimp become pink and opaque. Serve the shrimp and sauce over the rice.

KEY WEST SHRIMP BOIL WITH KEY LIME MUSTARD SAUCE

Steps:

• Stir mayonnaise, lime juice, Dijon mustard, sugar, and hot pepper sauce together in a bowl until smooth; season with salt and pepper.
• Cover bowl with plastic wrap and refrigerate mustard sauce for at least 2 hours.
• Mix beer, lemon juice, seafood seasoning, hot pepper sauce, garlic, cayenne pepper, and black pepper together in a saucepan; bring to a boil and add shrimp. Cook shrimp just until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes; drain immediately.

HONEY DIJON VINAIGRETTE

Steps:

• Whisk Dijon mustard, red wine vinegar, olive oil, and honey together in a bowl.

HONEY-MUSTARD GLAZED SHRIMP AND SCALLOPS

Steps:

• In small bowl, stir together honey, vinegar, mustard, oil, salt, and pepper with fork.
• Place 1 scallop inside curve of 1 shrimp and secure with long wooden toothpick or short wooden skewer. Repeat with remaining shrimp and scallops.
• Lightly brush grill pan with oil and heat over moderate heat until just beginning to smoke. Working in batches, transfer hors d'oeuvres to pan, cover loosely with foil, and cook 3 minutes. Turn with tongs or spatula, cover again, and cook until shrimp are firm and pink and scallops are just cooked through (do not overcook), 2 to 3 minutes more. Transfer to platter and brush with honey-mustard mixture. Serve immediately.

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.

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.