Shrimp in Mustard Sauce
2.5 lbs shrimp, shelled/deveined
1/4 c finely chopped flat leaf parsley
1/4 c finely chopped shallots
1/4 c tarragon vinegar
1/4 c wine vinegar (white)
1/2 c olive oil
4 T Dijon mustard
2 t crushed red pepper flakes
2 t salt (I use less)
ground black pepper
Cook the shrimp in boiling water to cover, about 1-2 minutes, until pink and opaque...don't over cook! Drain and transfer to a large bowl. Mix the remaining ingredients together and pour over the warm shrimp. Mix well so every shrimp will be coated. Serve them in a bowl, passing it along with toothpicks for guests to help themselves.
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