|Prepared mustard||2 Tablespoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Dried dill weed||1 Teaspoon|
|Shelled cooked medium shrimp||1⁄2 Pound|
In a small bowl, beat mustard, vinegar, sugar, egg yolk, salt and pepper.
Add oil a little at a time, beating with electric mixer until slightly thickened.
Stir in dill weed and shrimp.
Cover and refrigerate 6 hours or overnight.
Use a slotted spoon to remove shrimp from mustard sauce.
Arrange on a small platter; serve cold.
Furnish wooden or plastic picks or small forks to pick up shrimp.
Serving size: Complete recipe
Calories 855 Calories from Fat 556
% Daily Value*
Total Fat 63 g96.7%
Saturated Fat 9.3 g46.6%
Trans Fat 0 g
Cholesterol 627.4 mg209.1%
Sodium 1356.7 mg56.5%
Total Carbohydrates 20 g6.7%
Dietary Fiber 1.7 g6.8%
Sugars 15.4 g
Protein 52 g104.3%
Vitamin A 20.8% Vitamin C 13.2%
Calcium 21.7% Iron 57.4%
*Based on a 2000 Calorie diet