SANTA BARBARA SHRIMP WITH MUSTARD
Steps:
- Season the shrimp with salt and pepper. Using 2 large saute pans, heat the oil until it begins to smoke. Over very high heat, saute the shrimp for 6 to 7 minutes. Transfer to a warm plate, set aside, and keep warm.
- To each saute pan, add 1 minced shallot and 1 tablespoon minced tarragon. Saute for 2 to 3 minutes. Deglaze each pan with the sherry and then combine the sauce in one pan. Add the cream and reduce the sauce until it coats the back of a spoon. Whisk in the butter, 1 small piece at a time. Whisk in the mustard, just at the last minute. Do not let the sauce boil, or the mustard will become grainy. Correct seasoning to taste.
- Arrange the shrimp decoratively on serving plates, nap with sauce, and sprinkle with chives.
MUSTARD SHRIMP (SARSON-WALLA JHINGHA)
Provided by Food Network
Time 15m
Number Of Ingredients 8
Steps:
- Heat the oil in a small frying pan over low heat. When hot, add the caraway seeds and chili powder and cook for 3 to 4 minutes. Add the shrimp, mustard, salt, and lemon juice and stir well. Cover the pan and cook for 5 to 6 minutes. Stir the mixture well and serve with saffron pilaf, a basic rice pilaf laced with saffron and a green salad.
SHRIMP IN MUSTARD SAUCE
This tangy shrimp dish served over rice comes courtesy of Annette Osterlund of Boulder, Colorado.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 25m
Number Of Ingredients 11
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.
SARSON BHARA KEKDA (SHRIMP WITH MUSTARD)
A Bengali dish that features turmeric without the other curry ingredients. Adapted from Woman's Day Encyclopedia of Cookery.
Provided by Chocolatl
Categories Indian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine mustard and turmeric with enough water to make a paste.
- Combine all ingredients in a pan.
- Cover and cook over low heat until shrimp just turn opaque, 5-10 minutes.
Nutrition Facts : Calories 275.1, Fat 16.6, SaturatedFat 1.9, Cholesterol 214.3, Sodium 1546.4, Carbohydrate 6.5, Fiber 1.2, Sugar 1.9, Protein 24.5
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