Shrimp Dijon Food

SHRIMP DE JONGHE

Steps:

• Preheat oven to 350°F Grease a 1 to 1-1/2 quart casserole dish.
• Melt the butter in a medium size saucepan over medium-low heat. Add the garlic and saute about 30 seconds.
• Stir in the shrimp, sherry, onion, salt, cayenne, and paprika. Add 6 Tbsp of the bread crumbs and stir until moistened.
• Transfer the mixture to the casserole dish. Sprinkle the remaining 2 Tbsp bread crumbs on top and bake for 25 minutes, until browned and cooked through. Serve hot.

SHRIMP DIJON

Steps:

• In a large saucepan, combine cream, mustard, parsley, nutmeg, pepper and lemon juice. Cook over medium high heat until reduced to about ½ cup, 4-5 minutes.
• Meanwhile, in a medium skillet, melt butter. Add shrimp and sauté until pink. Stir Cognac into sauce.
• Place shrimp on a platter and cover with sauce.

SHRIMP DIJON

Steps:

• Melt butter or margarine in a frying pan; add the shrimp and onion, and sauté for about 3 minutes. Do not brown.
• Sprinkle a little flour at a time into the mixture. Add a little milk slowly, continuously stirring to avoid lumps. Add mustard, nutmeg, salt and pepper, and cook for 3 to 5 minutes. Stir in the cream cheese(cut into thin slices) until it is completely blended, then warm through, but do not boil.
• Serve with cooked rice or noodles. Cooking and prep times are approximate. The recipe didn't say.

SHRIMP IN DIJON VINAIGRETTE

Steps:

• Cook shrimp in boiling salted water until pink. Usually 2 1/2 to 3 minutes. Drain and transfer to a large bowl.
• Combine remaining ingredients and pour over warm shrimp. Toss well so every shrimp is coated.
• Cover and refrigerate for at least 8 to 10 hours (overnight is best). Drain excess sauce from shrimp before serving.

SHRIMP DIJON

Steps:

• Place cooked and peeled (thawed if bought frozen) shrimp in serving dish
• Place remaining ingredients in food processor and pulse until well combined
• Pour Dijon vinaigrette over shrimp
• Cover and place in refrigerator at least 4 hours if possible, or overnight, before serving chilled

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.

COUNTRY DIJON SHRIMP SAUTE

Steps:

• Cook and stir shrimp and garlic in butter in large skillet on medium-high heat 4 to 5 min. or until shrimp is pink and cooked through. Remove from heat.
• Stir in wine and mustard. Return to heat; cook an additional 2 to 3 min. or until heated through. Remove from heat; stir in parsley. Serve over rice.

MAILLE® DIJON SHRIMP STARTER

Steps:

• Place sunflower oil in a skillet. Add the onion, green pepper and garlic and cook for 5 minutes. Add the Maille® Old Style Mustard and cook for another 2 minutes. Add the shrimp and cook 5 minutes more. Season to taste. Serve with a salad of fine herbs (chives, chervil, parsley, basil).

DIJON SHRIMP AND CHICKEN SKEWERS

Steps:

• Mix shrimp, chicken, peppers and zucchini in large bowl. Combine mustard, apple juice, soy sauce and garlic in small bowl. Remove 1/3 cup of the mustard mixture; cover and refrigerate for later use. Pour remaining mustard mixture over chicken mixture. Cover. Refrigerate at least 2 hours to marinate.
• Preheat grill to medium-high heat. Thread shrimp, chicken, pepper and zucchini alternately onto 12 (10-inch) skewers. Grill 8 to 10 min. or until shrimp and chicken are cooked through, brushing with marinade and turning occasionally. Discard any remaining marinade.
• Meanwhile, heat the reserved 1/3 cup mustard mixture in saucepan on medium heat until heated through. Arrange skewers on serving platter over couscous; drizzle with mustard mixture.

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.

SHRIMP DE JONGHE

Steps:

• 1. Add shrimp to a kettle of salted boiling water and cook until barely pink, about 2 minutes. (Shrimp will not be cooked through.) Drain shrimp and cool.
• 2. Preheat oven to 375°F. and butter a shallow casserole just large enough to hold shrimp in one layer.
• 3. In a bowl stir together butter, bread crumbs, parsley, Sherry, garlic, salt, cayenne, and paprika until blended.
• 4. Place shrimp in casserole and spoon bread-crumb mixture over them.
• 5. Bake casserole until crumbs are golden brown and sizzling, 30 to 35 minutes.
• 6. Serve shrimp on toast points, if desired.

DIJON SHRIMP WITH PASTA

Steps:

• Cook pasta according to package directions; drain., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir until tender. Stir in flour until blended; gradually stir in broth, wine, mustard, tarragon, paprika and pepper. Cook and stir 5 minutes or until sauce is thickened., Reduce heat to medium; stir in shrimp and cream. Cook, covered, 2-3 minutes or until shrimp turn pink. Serve with pasta; sprinkle with cheese.

DIJON-DILL SHRIMP WITH PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium-high heat. Add onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in dressing and mustard. Add shrimp; stir until evenly coated. Cook 5 min. or until shrimp turn pink, stirring frequently. Add tomatoes and dill; cook and stir 1 to 2 min. or until heated through.
• Drain pasta. Serve topped with shrimp mixture.

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.

SHRIMP DIJONNAISE

Steps:

• In a large resealable bag, combine the lemon juice, butter, oil, mustard, Worcestershire sauce and garlic. Add shrimp; seal bag and turn to coat. Refrigerate for 4 hours, turning occasionally. , Drain and discard marinade. Broil shrimp 4 in. from the heat for 4 minutes or until shrimp turn pink.

SHRIMP DE JONGHE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place shrimp in a baking dish.
• Combine bread crumbs, sherry, butter, garlic, salt, tarragon, and marjoram in a bowl. Sprinkle mixture on top of shrimp in the baking dish. Sprinkle parsley on top.
• Bake in the preheated oven until golden brown, about 25 minutes.