Dijon Marinated Cocktail Shrimp Recipes

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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



Fast & Easy Shrimp Dijon image

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.

1/2 c lemon juice
1/4 c butter, melted
2 Tbsp vegetable oil
2 Tbsp dijon mustard
1 Tbsp worcestershire sauce
3 clove garlic, minced
3/4 lb uncooked large shrimp, peeled & deveined

MARINATED COCKTAIL SHRIMP

I keep a couple of bags of pre-cooked cocktail shrimp in the freezer for impromptu gatherings, and here's the method I've come up with to make them into a quick, more flavorful appetizer. Great year round, but I often end up taking it to summer potlucks and picnics. Since folks have asked me for the recipe, I figured I should probably write it up and finally share it here, too. :)

Provided by Julesong

Categories     Lunch/Snacks

Time 16m

Yield 8-10 serving(s)

Number Of Ingredients 8



Marinated Cocktail Shrimp image

Steps:

  • Place the frozen shrimp in a colander in the sink, and run hot water over them while stirring occasionally until they separate and begin to thaw, about 1 minute.
  • Set aside to drain for another 5 minutes or so until they're thawed yet still chilled in the middles, then place them in a large bowl.
  • To the bowl add the sherry, lime juice, seasoning salt, black pepper, ancho powder, and 1/2 teaspoon cocktail sauce, and stir well to coat; set aside for another 10 minutes or so, stirring occasionally.
  • (You can put them in a container in the fridge for later, if need be, or into a container for taking to a picnic or potluck.).
  • Serve with your favorite cocktail sauce for dipping.
  • Note: you can, of course, use the marinade on thawed cooked shrimp - just toss them well in the marinade and let sit for at least 10 minutes.

1 lb frozen tail-on cooked shrimp (about 30-38 or 41-50 count, not the tiny kind)
3 tablespoons dry sherry
2 tablespoons lime juice
1/4 teaspoon seasoning salt, to taste (such as Johnny's or Lawry's)
fresh ground black pepper, to taste
1/4 teaspoon dried ancho chile powder or 1/4 teaspoon other chili powder, to taste
1/2 teaspoon seafood cocktail sauce
seafood cocktail sauce, your favorite kind, for dipping

KEY WEST SHRIMP BOIL WITH KEY LIME MUSTARD SAUCE

Absolutely the last shrimp boil recipe you'll ever need! These can be served immediately or chilled and served cold.

Provided by SAVVYHOSTESS

Categories     Seafood     Shellfish     Shrimp

Time 2h22m

Yield 6

Number Of Ingredients 14



Key West Shrimp Boil with Key Lime Mustard Sauce image

Steps:

  • Stir mayonnaise, lime juice, Dijon mustard, sugar, and hot pepper sauce together in a bowl until smooth; season with salt and pepper.
  • Cover bowl with plastic wrap and refrigerate mustard sauce for at least 2 hours.
  • Mix beer, lemon juice, seafood seasoning, hot pepper sauce, garlic, cayenne pepper, and black pepper together in a saucepan; bring to a boil and add shrimp. Cook shrimp just until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes; drain immediately.

Nutrition Facts : Calories 508.6 calories, Carbohydrate 10 g, Cholesterol 359.4 mg, Fat 31.1 g, Fiber 0.2 g, Protein 38.2 g, SaturatedFat 4.9 g, Sodium 1341.9 mg, Sugar 1.5 g

1 cup mayonnaise
½ cup lime juice
3 tablespoons Dijon mustard
1 teaspoon white sugar
2 dashes hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste
2 (12 fluid ounce) cans or bottles beer
1 lemon, juiced
2 tablespoons seafood seasoning (such as Old Bay®)
12 dashes hot pepper sauce (such as Tabasco®), or to taste
1 tablespoon chopped garlic
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
3 pounds raw shrimp, or to taste

SHRIMP IN DIJON VINAIGRETTE

THIS IS SO DELICIOUS! One of my top recipes of all time! An easy-to-make appetizer or first course. The flavors will intensify when marinated overnight. Serve in a large bowl lined with lettuce and kale for a fancy look. This is the best shrimp ever. It has become a staple for all "impress the guests" meals. It's easy! This shrimp is a perfect appetizer. I got this from a really fabulous book called Above & Beyond Parsley presented by the Junior League of Kansas City, Missouri.

Provided by College Girl

Categories     Potluck

Time 8h

Yield 75-100 shrimp, 8-10 serving(s)

Number Of Ingredients 11



Shrimp in Dijon Vinaigrette image

Steps:

  • Cook shrimp in boiling salted water until pink. Usually 2 1/2 to 3 minutes. Drain and transfer to a large bowl.
  • Combine remaining ingredients and pour over warm shrimp. Toss well so every shrimp is coated.
  • Cover and refrigerate for at least 8 to 10 hours (overnight is best). Drain excess sauce from shrimp before serving.

Nutrition Facts : Calories 381.6, Fat 29.5, SaturatedFat 4, Cholesterol 214.9, Sodium 1721, Carbohydrate 4.9, Fiber 0.9, Sugar 0.3, Protein 24.3

3 lbs large shrimp, peeled, and deveined
1/2 cup fresh parsley, finely chopped
1/2 cup shallot, finely chopped
1/2 cup tarragon vinegar
1/2 cup white wine vinegar
1 cup olive oil
8 tablespoons Dijon mustard
4 teaspoons red pepper flakes
2 teaspoons salt
1 tablespoon fresh lemon juice
fresh ground pepper, to taste

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