Mustard Shrimp Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 lbs large shrimp, cooked, de-veined and shells removed
1/4 cup red wine vinegar
1/4 cup apple cider vinegar
1/2 cup vegetable oil
1/4 cup Coleman's dry mustard
1 tbs Red pepper flakes
1 tbs Pepper
1 tbs Salt
1 large red onion, sliced thin and "circles" separated or 8 green onions chopped
1 cup cilantro, chopped
Cilantro for garnish
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Directions: |
Directions:Dry shrimp between papers towels. In a bowl, whisk together the vinegars, oil, mustard and spices until blended. Do not use a blender or food processor. Taste to see if something more is needed. Add shrimp, onions and cilantro to the bowl and mix to coat. Transfer everything to a container with an airtight lid. Shake the container and then place in the refrigerator. Shake the container every 30 minutes or so and leave in the fridge for a minimum of 3 hours. When ready to serve, plate the entire contents onto a serving platter. Garnish with more cilantro. |
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Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This is a variation of my Mom's recipe. I added the cilantro, substituted green onions for red and of course I added the Coleman's. A staple of De Chantal Christmas Parties, Lunch Angel Dinners and Teacher Happy Hours, these shrimp are a hit, even with those who don't normally like spicy foods.
I've given this recipe to others who've said their results were good but not as good as mine. The key to my success (and for every recipe for that matter) is to taste as you go to make sure you've got it the way you like it.
Add more salt, red pepper or Coleman's if needed. The dressing should be hot enough to know the red pepper's there and mustardly enough to just awaken your sinuses.
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