FAST & EASY SHRIMP DIJON
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
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.
SHRIMP DIJONNAISE
This is a very easy dish to prepare for two. After the shrimp have marinated, dinner can be on the table in minutes! It's a refreshing departure from meat, and the mixture of flavors is delicious. -Wanda Penton, Franklinton, Louisiana
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 2 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
SHRIMP FRANCESE
Butterflied shrimp are dipped in flour and egg, then pan-seared until browned on the outside and tender and juicy inside. A quick, buttery white wine sauce and wilted baby spinach complete this easy, elegant dish.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Butterfly the shrimp: Make a deep cut along the outer curved edge of a shrimp, then spread open like a book. Repeat with the remaining shrimp. Pat dry.
- Whisk the eggs with 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon parsley in a bowl. Heat about 1/8 inch olive oil in a large skillet over medium-high heat. Put the flour in a shallow bowl. Working in batches, dredge the shrimp in the flour, dip in the egg mixture and add to the skillet cut-side down; fry, turning, until lightly browned, about 3 minutes. Transfer to paper towels to drain.
- Pour out any oil from the skillet and wipe clean. Add the broth, wine and lemon juice and bring to a boil over medium-high heat. Add the tomatoes and cook until the sauce is slightly reduced, about 4 minutes. Push the tomatoes to one side; whisk in the butter a few pieces at a time. Stir in the shrimp and the remaining 1 tablespoon parsley.
- Meanwhile, put the spinach in a microwave-safe bowl, sprinkle with water and season with salt and pepper. Cover with plastic wrap and pierce the plastic; microwave until wilted, 3 to 5 minutes. Divide the spinach and shrimp mixture among plates and top with the sauce.
DIJON SHRIMP WITH PASTA
I combined several family recipes to create this dish, which I like to serve when we have company. If my husband had his way, I'd make it every night. -Gail Cawsey, Geneseo, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 547 calories, Fat 23g fat (13g saturated fat), Cholesterol 197mg cholesterol, Sodium 754mg sodium, Carbohydrate 50g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein.
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