Sauteed Shrimp With Mustard Chive Sauce Recipes

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.

Steps:

• Put the flour on a plate and season with a healthy amount of salt and pepper; mix with a fork to combine evenly. Dredge the shrimp in the seasoned flour to coat all sides.
• Heat the butter and oil in a heavy bottomed pan over medium heat until butter stops foaming and just starts to turn a light brown. Add the shrimp, and give it a toss, saute for 5 minutes until the shrimp is firm and there is a crispy coating on the outside. Remove the shrimp to a side plate and cover to keep warm.
• Put the pan back on the heat and add the garlic and shallots. Cook and stir for 1 minute until soft. Add the lemon juice and chicken broth, give it a stir and let it cook down for 1 minute to thicken slightly. Put the shrimp back in the pan and coat in the lemon sauce. Season with salt and pepper and garnish with chopped parsley before serving.

Steps:

• In a large saute pan over medium heat, heat the olive oil. Add the garlic and saute until it begins to soften. Add the shrimp and saute for 1 minute. Then add the remaining ingredients and simmer until the shrimp is cooked through and the flavors have combined, about 4 to 6 more minutes. Serve immediately.

Steps:

• Preheat the frying oil to 360 degrees F.
• Place shrimp on paper towels and refrigerate. They must be free of moisture to hold the batter.
• Mix together ingredients for the Mustard Sauce and set aside.
• Mix together ingredients for the Hot Chile Garlic Sauce and set aside.
• For the batter: In a large stainless or glass mixing bowl, mix the cornstarch and flour together. Add the soda water gradually, until a forms smooth thick batter the consistency of pancake batter. Add seeds and herbs. Keep the batter cold and use immediately.
• Grab the shrimp 3 or 4 at a time by the tail and dip into the batter. Shake off excess and place in the hot oil. While the shrimp are frying, lay out the plates and drizzle the 2 sauces around using a coffee spoon. Remove the shrimp from the hot oil and place on absorbent paper. Season with sea salt.
• Stack the shrimp, 5 on a plate and garnish with the scallions and fried cilantro leaves. Serve immediately and enjoy!
• Note: Always get more shrimp as you can easily eat more that 5 of these!

Steps:

• For the white wine sauce:
• Heat the oil in a medium saucepan over medium heat. Add the shallots and the garlic and cook until soft, about 1 minute. Increase the heat to high, add the wine, bring to a boil and cook until reduced by half. Add the cream and slowly start whisking in the cold butter, piece by piece and continue to whisk until the sauce is emulsified. Strain into a bowl and stir in the chives. Season with salt and pepper, to taste, and set aside.
• For the shrimp:
• Whisk together the oil, paprika, garlic and thyme in a large bowl; add the shrimp and toss to coat the shrimp in the mixture. Cover and let marinate in the refrigerator for 30 minutes.
• Heat the grill to high.
• Season the shrimp with salt and pepper and grill until slightly charred and just cooked through, about 2 1/2 minutes per side. Put some of the sauce on a large platter, drizzle with Basil Oil and top with the shrimp. Drizzle with more of the sauce; garnish with chives and serve.

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.

Steps:

• Melt butter in a large skillet over medium heat. Saute garlic in butter until tender, 1 to 2 minutes. Pour in the wine. Season with lemon pepper, mustard, and red pepper flakes. Stir in shrimp, and cook 5 minutes, or until shrimp is done. Sprinkle with chopped parsley.

Steps:

• Gently rub the shrimp with 1/2 cup coarse salt. Wash shrimp under cold running water, and place in a colander. Drain well.
• Using a spice grinder, coarsely grind mustard seeds. Transfer ground seeds to a medium stainless-steel bowl. Add 1 tablespoon water, and combine. Add onion, chile, turmeric, remaining 1/4 teaspoon coarse salt, cayenne pepper, and oil. Add shrimp, and stir to coat. Cover the bowl with aluminum foil, and set seasoned shrimp aside for 10 minutes.
• Place the bowl of shrimp in a large stockpot. Add boiling water to stockpot until water comes 1/3 of the way up the sides of bowl. Cover, and place over medium heat. Cook until shrimp just turn opaque all the way through, 10 to 15 minutes, stirring once after 6 minutes.
• Divide the rice and shrimp among four plates, and serve.

Steps:

• Sauce.
• Melt 1T butter with 1T olive oil in large skillet over med-high heat.
• Add leeks and cook until beginning to turn golden, stirring frequently, about 5 minutes.
• Stir in broth, wine and garlic.
• Boil until mixture has reduced to 1 2/3 cups, about 4 minutes.
• Whisk in sour cream and mustard.
• (The sauce can be made 2 hours ahead. Let stand at room temperature.).
• Meat.
• Melt 1T butter with 1T oil in another large skillet over med-high heat.
• Sprinkle pork with salt and pepper.
• Saute until browned and cooked.
• Transfer pork to platter.
• Add sauce to skillet, simmer sauce over med.
• heat until slighly thickened, scraping up any browned bits, about 2 minutes.
• Stir in chopped chives.
• Season with salt and pepper if needed.
• Return pork to skillet.
• Cover and cook over med.
• heat until just rewarmed,stirring frequently.
• Sprinkle with additional chives and serve.

Steps:

• Combine water, wine, soy sauce and peppercorns in medium saucepan.
• Bring to a boil over high heat.
• Add shrimp; reduce heat to medium.
• Cover and simmer 2 to 3 minutes until shrimp are opaque.
• Drain well.
• Cover and refrigerate until chilled.
• Combine sweet and sour sauce and mustard in small bowl; mix well.
• Serve as a dipping sauce for shrimp.

Steps:

• For the remoulade:.
• In a food processor, puree all ingredients except for the oil until smooth.
• With the machine running, slowly drizzle the oil in until the sauce is thickened.
• Season the shrimp with Essence.
• In a saute pan, heat the olive oil.
• When pan is hot saute the shrimp for 2 minutes on each side.
• Deglaze the pan with white wine.
• Add the remoulade and simmer for 2 minutes.
• In a pot of boiling salted water, cook the pasta for 2 minutes. Remove and drain.
• Turn the pasta into a mixing bowl and season with cheese, salt and pepper.
• Place a nest of the pasta in the center of the plate.
• Place shrimp around the pasta.
• Spoon the sauce over the pasta and shrimp.
• Garnish with chives, cheese and peppers.

Steps:

• Squeeze lemon over shrimp and set aside.
• Heat olive oil over medium heat. Add onion, celery, and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Stir in rosemary, basil, oregano, coriander, and bay leaf. Add white wine and Worcestershire sauce; cook until sauce is slightly reduced and flavors come together, 8 to 10 minutes.
• Add shrimp to the sauce and cook until pink, 5 to 7 minutes more.

Steps:

• In a small bowl mix olive oil, lemon juice, honey, soy sauce, parsley and paprika. Add shrimp and toss to coat. Refrigerate 1 hour.
• In a large saucepan, sautee shrimp for approximately 5 to 6 minutes on low heat, stirring occasionally, until they are pinkish and cooked through.
• Serve with a garnish of lemon wedges or on top of fried rice, lo mein noodles, pasta, top of salad or with side dishes.
• Time does not include refrigeration time.

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.

Steps:

• In a large skillet, melt 1 Tbs butter over medium high heat.
• Add the shrimp and garlic.
• Cook, tossing, until the shrimp starts to turn pink on the outside but is stil translucent on the inside, about 2 min (the shrimp will finish cooking later.).
• Transfer to a plate and set aside.
• Reduce the heat to medium and in the same skillet, melt the remaining butter.
• Add the shallot and cook until softened, 1-2 minute.
• Add the flour and cook for 30 secs, whisking constantly.
• Gradually add the wine, broth, and mustard - whisking constantly.
• Simmer until it is as thick as heavy cream, about 5 minute.
• Return the shrimp to the skillet.
• Bring to a simmer and cook until the shrimp are opaque throughout, about 2 minute.
• Season with salt and pepper to taste.

Steps:

• In a large skillet, melt 1 tablespoon butter over medium-high. Add shrimp and garlic; cook, tossing, until shrimp starts to turn pink on the outside but is still translucent on the inside, about 2 minutes (shrimp will finish cooking in step 3). Transfer to a plate; set aside.
• Reduce heat to medium. In same skillet, melt remaining butter. Add shallot; cook until softened, 1 to 2 minutes. Add flour; cook 30 seconds, whisking constantly. Gradually add wine, broth, and mustard, whisking constantly. Simmer until it is as thick as heavy cream, about 5 minutes.
• Using a fine-mesh sieve, strain sauce; discard solids. Return sauce and shrimp to skillet. Bring to a simmer, and cook until shrimp are opaque throughout, about 2 minutes; season with salt and pepper. If desired, serve over rice and garnish with thyme leaves.

Steps:

• Shrimp:
• Using kitchen shears and working one at a time, cut along the length of the backs of shrimp, cutting through shells and just deep enough into flesh to expose veins; remove veins.
• Bring a large saucepan of salted water to a boil and add 1/4 cup Old Bay seasoning. Squeeze lemon juice into water and add lemon halves to saucepan; return water to a boil. Add shrimp, reduce heat, and simmer until cooked through, about 3 minutes.
• Transfer to a bowl of ice water and let cool. Drain and pat dry.
• Just before serving, whisk oil and remaining 1 tablespoon Old Bay in a medium bowl. Add shrimp and parsley and toss to coat.
• Do ahead: Shrimp can be cooked 1 day ahead. Cover and chill.
• Mustard-lime dipping sauce:
• Whisk mayonnaise, brown mustard, lime juice, honey, brown sugar, mustard powder, and Worcestershire sauce in a medium bowl; season with hot sauce and salt. Serve shrimp with dipping sauce and lime wedges.