Sauteed Shrimp Worange Chipotle Honey Mustard Sauce Food

HONEY GARLIC SHRIMP STIR-FRY RECIPE BY TASTY

Steps:

• Place shrimp in a sealable bag or medium bowl.
• In a small bowl or measuring cup, mix marinade ingredients.
• Pour half of the marinade on the shrimp. Save the other half for later.
• Let the shrimp marinate in the refrigerator for at least 15 minutes.
• In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over.
• Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce.
• Serve the shrimp with sauce and garnish with green onion.
• Enjoy!

HONEY MUSTARD SAUCE

Steps:

• In a medium bowl, blend the mayonnaise, Dijon-style mustard and honey. Chill in the refrigerator at least 2 hours before serving.

SHRIMP WITH HONEY MUSTARD AND DIPPING SAUCE (ZIP AND STEAM)

Steps:

• Combine shrimp, salad dressing, salt and garlic powder in Medium or Large Ziploc® Brand Zip 'n Steam™ bag.
• Seal bag and shake to mix ingredients.
• Pat ingredients into an even, single layer. Place bag in microwave.
• Cook on full power 2 - 3 minutes, until shrimp are pink and cooked throughout (cooking times may vary depending on size of shrimp). If needed, continue microwaving for 30-second intervals until done.
• Allow bag to stand 1 minute before opening.
• Salt to taste. Serve with dipping sauce and garnish with lemon wedges.
• For Dipping sauce, combine all of ingredints in a bowl and serve with shrimp.

CHIPOTLE HONEY DIPPING SAUCE (FOR SHRIMP COCKTAIL)

Steps:

• In a small saucepan, bring chiles, tomato, water, onion, garlic and salt to a boil and reduce to a simmer. Cook, slowly, covered for 15 minutes.
• Puree mixture in a blender (or use an immulsifier) until smooth. Stir in the honey and vinegar. Serve at room temperature as a dipping sauce with shrimp.

CHIPOTLE MUSTARD DIPPING SAUCE

Steps:

• With a whisk, mix all ingredients together well and serve.
• Combine all ingredients in a small saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool. Pour the mixture into a blender or food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled.

SAUTEED SHRIMP IN GARLIC SAUCE

Steps:

• Season shrimp with salt and pepper; set aside. In a large nonstick skillet, heat oil over medium-high heat. Add garlic and chipotle; cook until garlic just begins to color, about 1 minute.
• Add shrimp; cook, tossing constantly, until opaque throughout, about 2 minutes. Add paprika, and stir to coat. With a slotted spoon, transfer shrimp to a serving dish.
• Pour wine into pan; bring to a boil over high heat. Cook until reduced by half and slightly thickened, about 1 minute. Pour sauce over shrimp, and sprinkle with parsley.

SAUTEED SHRIMP WITH MUSTARD-CHIVE SAUCE

Steps:

• Whisk cream, clam juice and mustard in small bowl to blend. Melt butter in heavy large skillet over medium-high heat. Add garlic and stir 1 minute. Add shrimp and chives and sauté 2 minutes. Add cream mixture. Simmer until shrimp are just opaque in center and sauce thickens slightly, about 2 minutes. Spoon rice onto plates. Top with shrimp and sauce.

SAUTEED SHRIMP

Steps:

• Squeeze lemon over shrimp and set aside.
• Heat olive oil over medium heat. Add onion, celery, and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Stir in rosemary, basil, oregano, coriander, and bay leaf. Add white wine and Worcestershire sauce; cook until sauce is slightly reduced and flavors come together, 8 to 10 minutes.
• Add shrimp to the sauce and cook until pink, 5 to 7 minutes more.

CHIPOTLE HONEY MUSTARD (SPICY)

Steps:

• 1. Put both ingredients in a blender and puree. You can regulate the heat by the number of peppers you use from the can. I used the whole thing and it is very spicy.

CHIPOTLE HONEY MUSTARD

Steps:

• Simply combine all the above ingredients and blend using a small food processor or immersion blender - it's that easy!
• No appliances handy? No problem! You can either mince the peppers up and leave the sauce a little more textured or simply skip the chipotle peppers entirely and just use extra adobo sauce from the jar to whisk into your honey mustard. Start with a little and add extra to taste!

HOMEMADE HONEY MUSTARD DIPPING SAUCE

Steps:

• Whisk the mayonnaise, honey Dijon mustard, yellow mustard and lemon juice together.

SHRIMP WITH MUSTARD SAUCE

Steps:

• In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the wine or apple juice, mustard and pepper. Bring to a boil. Reduce heat to medium-low. Add shrimp; cook and stir until shrimp turn pink, about 5 minutes. Stir in tomato; heat through.

SAUTEED SHRIMP W/ORANGE-CHIPOTLE HONEY MUSTARD SAUCE

Steps:

• Prepare sauce: Puree all ingredients in a blender until smooth (makes @ 1.5 cups) Warm 1 tbl oil in a large, heavy skillet over med-high heat. Add 1/4 shrip and saute until pink and just cooked (2-3 min). Place shrimp in serving bowl/platter. Repeat, adding oil, until all shrimp have been cooked. Pour sauce over shrimp. Toss to combine. Serve warm

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.