Sauteed Shrimp With Mustard Chive Sauce Recipes

SANTA BARBARA SHRIMP WITH MUSTARD

Santa Barbara Shrimp with Mustard image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 11

Ingredients

36 to 48 medium shrimp (6 to 8 per person)
Salt and freshly ground pepper
4 tablespoons almond or safflower oil
2 medium shallots, minced
1 bunch fresh tarragon leaves, minced
1/2 cup dry sherry
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons Dijon mustard
1 tablespoon minced chives
Salt and freshly ground black pepper

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.

JUMBO SHRIMP WITH CHIVE BUTTER

Jumbo Shrimp with Chive Butter image

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1/4 cup Dijon mustard
1/4 cup fresh lemon juice
1 cup (2 sticks) butter, melted
6 tablespoons chopped fresh chives
36 uncooked jumbo shrimp, peeled, deveined, butterflied
Whole chives

Steps:

Preheat broiler. Place mustard in bowl; whisk in lemon juice, then melted butter. Add chopped chives. Season with pepper.
Arrange shrimp, cut side up, on broiler pan. Brush with some of butter mixture. Broil until just cooked through, about 4 minutes. Arrange on plates and garnish with whole chives. Serve, passing remaining butter separately.

SHRIMP WITH MUSTARD SAUCE

Shrimp with Mustard Sauce image

From St. Charles, Illinois, Donna Richardson sends this fast stovetop dinner for two. Seasoned with white wine, Dijon mustard and garlic, the shrimp make weeknight dinners seem special.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1/4 cup finely chopped onion
2 garlic cloves, minced
2 teaspoons olive oil
1/4 cup white wine or apple juice
2 tablespoons Dijon mustard
1/8 teaspoon pepper
3/4 pound uncooked medium shrimp, peeled and deveined
1 small tomato, seeded and diced

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.

Nutrition Facts : Calories 193 calories, Fat 6g fat (1g saturated fat), Cholesterol 202mg cholesterol, Sodium 598mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

MUSTARD AND CHIVE SAUCE

Mustard and Chive Sauce image

Make and share this Mustard and Chive Sauce recipe from Food.com.

Provided by Sackville

Categories Sauces

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

50 g butter
50 g flour
2 tablespoons Dijon mustard or 2 tablespoons English mustard
450 ml milk
salt and pepper
3 tablespoons finely snipped chives

Steps:

Melt the butter in a small pan and stir in the flour.
Remove from the heat and stir in the mustard.
Return the pan to the heat and gradually incorporate the milk, beating with a spoon as it comes up to a boil.
Season with salt and pepper and let simmer gently, uncovered, for 10-15 minutes.
This cooks the flour and thickens the sauce.
Stir in the chives, adding a touch of soup stock or water if it seems too thick.
Spoon over slices of ham.

SAUTEED SHRIMP WITH MUSTARD-CHIVE SAUCE

Sauteed Shrimp with Mustard-Chive Sauce image

Provided by Kathy Grady

Categories Mustard Shellfish Sauté Dinner Shrimp Spring Bon Appétit Massachusetts

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup whipping cream
1/3 cup bottled clam juice
2 tablespoons Dijon mustard
3 tablespoons butter
3 large garlic cloves, chopped
1 1/4 pounds uncooked large shrimp
1/4 cup finely chopped fresh chives or green onion tops
Cooked white rice

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.

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