Shrimp with Dijon Dipping Sauce

09/08/2015

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OLYMPUS DIGITAL CAMERA

Gary and I returned to Green Cove Springs this weekend to see if the shrimp were any larger. Still didn’t get as many as hoped, but got enough for dinner, which is good enough for me. The benefits to cooking shrimp shell-on is two-fold: 1) the juices stay inside the shell which makes them way tastier, and 2) it’s a cinch to make! After the water boils, you cook these guys for 3 minutes, and boom, you have dinner.

This recipe was amended from Epicurous.

Ingredients:

Shrimp:
1-2 lbs shell-on shrimp (heads on preferred)
Salt
1/4 c + 1 T Old Bay seasoning
1/4 c lemon juice
2 T olive oil
1 T parsley

Sauce:
4 T Dijon sauce
1 t lemon juice
1 t honey
1 T Worchestershire sauce
1 t hot sauce
1 T parsley
S&P

Instructions:

Bring a large pot of water to a boil. Add salt, lemon juice, and the 1/4 c of Old Bay seasoning, and bring to a boil. While this is heating, make your dipping sauce. Combine all ingredients and mix well. When the water in the pot is boiling, put the shrimp in the water. Cook for 3 minutes. Take out of the water, and put the shrimp into an ice bath to stop the cooking. Drain. Mix the olive oil and chopped parsley in a bowl. Pour over the cooked shrimp.

To eat, take off the head, peel off the shell, dip, and enjoy.

 

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