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Shrimp Dijon

21st.Century.Chef's picture
  Unpeeled fresh shrimp 2 Pound (Use Medium Sized Variety)
  Corn oil margarine 2 Tablespoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Fresh parsley 2 Tablespoon, minced
  Fresh lemon juice 2 Tablespoon
  Garlic 1 Teaspoon, minced
  Dijon mustard 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Hot cooked brown rice 1 1⁄2 Cup (24 tbs)
  Parmesan cheese 2 Tablespoon, freshly grated

Peel and devein shrimp; pat dry with paper towels.
In a heavy skillet over low heat melt margarine.
Add shrimp.
Saute for 5 minutes or until pink.
Warm a baking dish in a low oven.
Into the warm baking dish place shrimp; keep warm.
To the skillet add wine, parsley, lemon juice, garlic, mustard and salt.
Cook for 3 minutes.
Place shrimp in skillet.
Heat just to serving temperature; do not overcook.
Serve over brown rice.
Garnish with Parmesan cheese.

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