Lemon Pepper Shrimp With Mustard Food

LEMON PEPPER SHRIMP WITH MUSTARD

Steps:

• Melt butter in a large skillet over medium heat. Saute garlic in butter until tender, 1 to 2 minutes. Pour in the wine. Season with lemon pepper, mustard, and red pepper flakes. Stir in shrimp, and cook 5 minutes, or until shrimp is done. Sprinkle with chopped parsley.

SHRIMP IN MUSTARD SAUCE

Steps:

• In a large skillet, melt 1 tablespoon butter over medium-high. Add shrimp and garlic; cook, tossing, until shrimp starts to turn pink on the outside but is still translucent on the inside, about 2 minutes (shrimp will finish cooking in step 3). Transfer to a plate; set aside.
• Reduce heat to medium. In same skillet, melt remaining butter. Add shallot; cook until softened, 1 to 2 minutes. Add flour; cook 30 seconds, whisking constantly. Gradually add wine, broth, and mustard, whisking constantly. Simmer until it is as thick as heavy cream, about 5 minutes.
• Using a fine-mesh sieve, strain sauce; discard solids. Return sauce and shrimp to skillet. Bring to a simmer, and cook until shrimp are opaque throughout, about 2 minutes; season with salt and pepper. If desired, serve over rice and garnish with thyme leaves.

LEMON PEPPER SHRIMP WITH MUSTARD

Steps:

• Melt butter in a large skillet over medium heat. Saute garlic in butter until tender, 1 to 2 minutes. Pour in the wine. Season with lemon pepper, mustard, and red pepper flakes. Stir in shrimp, and cook 5 minutes, or until shrimp is done. Sprinkle with chopped parsley.

PEPPER SHRIMP

Steps:

• In a bowl, whisk together the wine, tomato sauce, chervil, lemon juice, mustard, oregano, salt and pepper.
• Heat the oil in a skillet and cook the minced garlic over medium heat for 1 minute. Add the tomato-sauce mixture and bring to a boil, then lower the heat and simmer the mixture, stirring occasionally, for 10 minutes.
• Remove from heat and set aside to cool for 5 minutes. Stir in chopped parsley.
• Place the shrimp in a single layer in a nonmetal baking dish. Pour the sauce over the shrimp and marinate, covered, for 3 hours at room temperature, or overnight in the refrigerator.
• Preheat the broiler. Broil the shrimps about 6 inches from the heat for 10 minutes or until cooked through, turning once.

MUSTARD MARINATED SHRIMP

Steps:

• Peel shrimp and set aside.
• Whisk together vinegars, peppers, mustard, and salt; whisk in oils. Stir in parsley, green onions, and garlic. Set aside.
• Bring 3 quarts of water, lemon, garlic, and shrimp boil to boil in large pot. Add shrimp to boiling water and cook uncovered til just pink, 2 to 3 minutes.
• Drain shrimp, and discard water remnants.
• Combine shrimp with marinade, cover, and refrigerate overnight or up to 2 days.
• Drain shrimp from marinade and serve.

LEMON PEPPER SHRIMP LINGUINE

Steps:

• Thaw frozen shrimp in fridge or run under cold water.
• Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 2 to 3 minutes (according to package); drain.
• While linguine is cooking, heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
• Mix shrimp, butter, parsley, and basil into the saucepan. Cook 1 minute, until shrimp is coated and warmed. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated. Sprinkle with parmesan and serve.

LEMON PEPPER SHRIMP WITH MUSTARD

Steps:

• Melt butter in a large skillet over medium heat. Saute garlic in butter until tender, 1 to 2 minutes. Pour in the wine. Season with lemon pepper, mustard, and red pepper flakes. Stir in shrimp, and cook 5 minutes, or until shrimp is done. Sprinkle with chopped parsley.

BAKED LEMON-PEPPER SHRIMP

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place shrimp in a single layer in a glass baking dish. Drizzle with olive oil. Sprinkle with lemon juice, garlic, lemon-pepper, and lemon zest. Top with slices of butter. Sprinkle parsley on top.
• Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, 5 to 10 minutes.

RED PEPPER LEMON SHRIMP

Steps:

• Cook pasta in salted water till al dente. Drain well and toss with a little olive oil (to prevent it sticking together).
• While pasta cooks, in a large skillet, heat 1-1/2 T. olive oil over medium heat. Add shrimp, red pepper, garlic, and bay leaf to pan. Cook, stirring frequently, 3 minutes.
• Add wine and lemon slices to pan; increase heat to high and bring to a simmer. Cook till liquid is reduced by half (about 3 minutes). Turn off flame and add parsley and 1 T. butter, stirring till butter melts and is well distributed. Season with salt and pepper to taste.
• To serve, spread pasta on plates and top with shrimp mixture, drizzling a little sauce over each portion. Garnish with lemon wedges if desired. (You may want to warn guests not to eat the bay leaf, but the lemon slices are fair game, in my opinion, though some may prefer to remove them prior to serving).

LEMON-PEPPER SHRIMP

Steps:

• Place shrimp in a 13-x9-inch pan.
• Add celery, garlic, and onion.
• Squeeze lemons over shrimp; add squeezed lemon halves to pan.
• Melt butter in a small saucepan, stir in pepper and next 4 ingredients.
• Pour mixture over shrimp in pan.
• Bake uncovered at 400F for 25 to 28 minutes or until shrimp are done, stirring several times.
• Serve with French Bread to sop up juices.

EASY LEMON-DIJON SHRIMP SCAMPI

Steps:

• Cook and stir shrimp, garlic and chili flakes in butter in a large skillet over medium heat, until shrimp are pink and cooked.
• Blend mustard, lemon juice, parsley, salt and pepper, add to shrimp mixture; heat thoroughly.
• Sprinkle with grated parmesan cheese if desired.
• Serve with white rice or cooked pasta.
• Delicious.