Dijon Marinated Cocktail Shrimp Recipes

MARINATED COCKTAIL SHRIMP

Marinated Cocktail Shrimp image

I keep a couple of bags of pre-cooked cocktail shrimp in the freezer for impromptu gatherings, and here's the method I've come up with to make them into a quick, more flavorful appetizer. Great year round, but I often end up taking it to summer potlucks and picnics. Since folks have asked me for the recipe, I figured I should probably write it up and finally share it here, too. :)

Provided by Julesong

Categories Lunch/Snacks

Time 16m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 lb frozen tail-on cooked shrimp (about 30-38 or 41-50 count, not the tiny kind)
3 tablespoons dry sherry
2 tablespoons lime juice
1/4 teaspoon seasoning salt, to taste (such as Johnny's or Lawry's)
fresh ground black pepper, to taste
1/4 teaspoon dried ancho chile powder or 1/4 teaspoon other chili powder, to taste
1/2 teaspoon seafood cocktail sauce
seafood cocktail sauce, your favorite kind, for dipping

Steps:

Place the frozen shrimp in a colander in the sink, and run hot water over them while stirring occasionally until they separate and begin to thaw, about 1 minute.
Set aside to drain for another 5 minutes or so until they're thawed yet still chilled in the middles, then place them in a large bowl.
To the bowl add the sherry, lime juice, seasoning salt, black pepper, ancho powder, and 1/2 teaspoon cocktail sauce, and stir well to coat; set aside for another 10 minutes or so, stirring occasionally.
(You can put them in a container in the fridge for later, if need be, or into a container for taking to a picnic or potluck.).
Serve with your favorite cocktail sauce for dipping.
Note: you can, of course, use the marinade on thawed cooked shrimp - just toss them well in the marinade and let sit for at least 10 minutes.

AQUAVIT-MARINATED SHRIMP

Aquavit-Marinated Shrimp image

Categories Herb Tomato Appetizer Mayonnaise Shrimp Spirit Summer Dill Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 8. Can be doubled

Number Of Ingredients 13

Ingredients

1/2 cup aquavit
2 tablespoons yellow mustard seeds
1 tablespoon whole coriander seeds, crushed
1 tablespoon sugar
2 teaspoons whole allspice
2 bay leaves
2 teaspoons plus 2 tablespoons Dijon mustard
1/2 cup chopped fresh dill plus 1 bunch fresh dill sprigs
4 cups water
2 pounds uncooked large shrimp, peeled, tails intact, deveined
1/3 cup fat-free mayonnaise
1 cup yellow teardrop tomatoes
1 cup small cherry tomatoes

Steps:

Combine first 6 ingredients in large bowl. Stir in 2 teaspoons Dijon mustard and 1/4 cup chopped dill. Set marinade aside.
Place 1/4 cup chopped dill in medium saucepan. Add 4 cups water. Bring to boil. Stir in shrimp. Remove from heat. Let stand until shrimp are opaque in center, about 2 minutes. Drain shrimp; reserve 1/4 cup cooking liquid. Stir reserved cooking liquid into marinade. Add shrimp. Cover; chill 2 hours, tossing occasionally. Drain; reserve 3 tablespoons marinade.
Mix mayonnaise, 2 tablespoons Dijon mustard and 3 tablespoons marinade in small bowl. Season with salt and pepper. (Shrimp and sauce can be made 6 hours ahead. Chill separately.)
Arrange dill sprigs on platter. Arrange shrimp and tomatoes atop dill. Serve with sauce.

SHRIMP IN DIJON VINAIGRETTE

Shrimp in Dijon Vinaigrette image

THIS IS SO DELICIOUS! One of my top recipes of all time! An easy-to-make appetizer or first course. The flavors will intensify when marinated overnight. Serve in a large bowl lined with lettuce and kale for a fancy look. This is the best shrimp ever. It has become a staple for all "impress the guests" meals. It's easy! This shrimp is a perfect appetizer. I got this from a really fabulous book called Above & Beyond Parsley presented by the Junior League of Kansas City, Missouri.

Provided by College Girl

Categories Potluck

Time 8h

Yield 75-100 shrimp, 8-10 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs large shrimp, peeled, and deveined
1/2 cup fresh parsley, finely chopped
1/2 cup shallot, finely chopped
1/2 cup tarragon vinegar
1/2 cup white wine vinegar
1 cup olive oil
8 tablespoons Dijon mustard
4 teaspoons red pepper flakes
2 teaspoons salt
1 tablespoon fresh lemon juice
fresh ground pepper, to taste

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.

Nutrition Facts : Calories 381.6, Fat 29.5, SaturatedFat 4, Cholesterol 214.9, Sodium 1721, Carbohydrate 4.9, Fiber 0.9, Sugar 0.3, Protein 24.3

EASY LEMON-DIJON SHRIMP SCAMPI

Easy Lemon-Dijon Shrimp Scampi image

This is so good and can also be made using chicken breast, you can double the recipe but increase mustard only a small amount.

Provided by Kittencalrecipezazz

Categories Very Low Carbs

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs large shrimp, cleaned and deveined
1 -2 tablespoon minced fresh garlic (or to taste)
4 tablespoons butter
1/2 teaspoon dried chili pepper flakes (or to taste)
1 -2 tablespoon Dijon mustard (or to taste)
1/4 cup fresh lemon juice
1/4 cup chopped fresh parsley
1/2 teaspoon salt
black pepper
grated parmesan cheese (optional)

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.

FAST & EASY SHRIMP DIJON

Fast & Easy Shrimp Dijon image

We love to make this recipe as the "surf" portion of our surf & turf New Year's Eve dinner. It's super quick to prepare, but tastes like you've gone to lots of trouble. Actual prep time on this tasty shrimp dish is just 5 minutes! Let the shrimp marinate for 4 hours, then it's just another 5 minutes cooking time until it's...

Provided by Lynette Gibbons

Categories Seafood

Time 4h10m

Number Of Ingredients 7

Ingredients

1/2 c lemon juice
1/4 c butter, melted
2 Tbsp vegetable oil
2 Tbsp dijon mustard
1 Tbsp worcestershire sauce
3 clove garlic, minced
3/4 lb uncooked large shrimp, peeled & deveined

Steps:

1. Combine all ingredients except shrimp. Make sure they are well-mixed.
2. Add shrimp, seal the bag and turn to coat all shrimp in the marinade.
3. Refrigerate for 4 hours, turning occasionally.
4. Drain and discard marinade. Arrange shrimp in a single layer on baking sheet.
5. Broil 4 inches from heat for 4 minutes or until shrimp is pink. (Can also be done on the grill.) Serve.

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