Jumbo Shrimp In Creole Mustard Cream Food

JUMBO SHRIMP IN CREOLE MUSTARD CREAM

Steps:

• Peel and devein shrimp. Set aside.
• In large skillet melt 1/2 cup of butter over med-high heat. Do not brown or burn butter.
• Sauté shrimp a few at a time until pink and curled (1-2 minutes).
• Remove shrimp from pan. Set aside.
• Add chives, green onions, bell pepper and tarragon to pan. Sauté 3 minutes.
• Deglaze pan with sherry and reduce to 1 Tbsp of liquid.
• Sprinkle in flour and blend well into the seasoning mixture.
• Add Creole mustard, whipping cream and shellfish stock.
• Whisk until all ingredients are incorporated and mixture begins to thicken. If sauce is to thick thin with a little stock or water.
• Season to taste with salt & pepper.
• When ready to serve bring sauce to a low boil and whisk in remaining butter a little at a time.
• Add shrimp to hot sauce and continue to cooking until shrimp are heated through.
• Serve on a nest of spinach or red pepper pasta. Top with a generous serving of the sauce, and garnish with chopped chives.

BIG EASY SHRIMP WITH CREAMY CREOLE MUSTARD SAUCE

Steps:

• Melt butter in large nonstick skillet on medium-high heat. Add onion; cook and stir 2 minutes. Add shrimp, garlic powder, thyme, pepper and sea salt; cook and stir 2 minutes.
• Stir in ale, cream and Creole mustard; cook and stir 2 minutes longer or just until shrimp turn pink. Spoon shrimp and sauce into serving bowls. Serve with French bread slices, if desired.

JUMBO SHRIMP WITH TARRAGON SAUCE

Steps:

• Make the tarragon sauce: combine the soured cream, tarragon, mustard and lemon juice. Season with salt and pepper to taste.
• Heat a large frying pan. Brush the shrimp with oil, add to the pan and cook over a high heat until they turn pink.
• Keeping the heat high, add half of the wine and the garlic. Boil rapidly for 2-3 mins then stir in 2 tbs of the parsley.
• When the wine has reduced slightly, lower the heat and add the remaining wine and season with salt and pepper.
• Simmer for 5 minutes Spoon the cooking juices over the shrimp, sprinkle with the remaining parsley and serve hot with the tarragon sauce on the side.

ANDOUILLE SAUSAGE AND SHRIMP WITH CREOLE MUSTARD SAUCE

Steps:

• Toss shrimp with Creole seasoning in medium bowl to coat. Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes. Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage. Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes. Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes. Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute. Season with salt and pepper.

SPICY CREOLE SHRIMP REMOULADE RECIPE - (4.4/5)

Steps:

• 1) Make the brine in a large, nonreactive bowl by whisking together 4 c. water, salt and sugar until dissolved. Add the shrimp and ice and let soak for 20 - 30 minutes. 2) Make the court bouillon in a large sauce pot by combining the first 4 ingredients. Squeeze the lemon halves into the water, add the lemon halves and bring to a boil 3) Add the shrimp and cook until just opaque, about 3 minutes. Immediately drain and shock in ice water to stop the cooking 4) Allow the shrimp to chill thoroughly and then peel and reserve Remoulade Sauce: Combine all the sauce ingredients except for the olive oil, in a food processor, and process until smooth. With the motor still running, slowly drizzle in the oil. This emulsion should be fairly thick. Season to taste with salt and pepper. Dress the shrimp with the sauce and refrigerate until ready to use. To serve: Place a lettuce leaf in the bottom of 6 martini glasses. Divide the shrimp among the glasses and garnish with lemon wedges