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    Shrimp in Mustard Sauce


    Source of Recipe


    Debra Rossi


    List of Ingredients


    • 1/4 cup tarragon flavored vinegar
    • 1/4 cup red wine vinegar
    • 1 tsp. freshly ground black pepper
    • 1/4 cup dried mustard
    • 2 tsp. hot red pepper flakes
    • 2 tsp. salt
    • 1/2 cup vegetable oil
    • 1/4 cup minced flat leave parsley
    • 6 green onions, chopped
    • 2 1/2 lbs. uncooked medium shrimp, peeled, deveined
    • 1 (3oz) pkg. crab and shrimp boil


    Instructions


    1. In a 3 qt. bowl, whisk together vinegars, black pepper, mustard, pepper flakes and salt.
    2. While whisking slowly pour in oil until slightly thickened. Stir in parsley and green onions. Set sauce aside.
    3. To cook shrimp, fill a 6 qt pot half full with water; add crab and shrimp boil. Bring mixture to boil; boil 3 to 4 minutes. Add shrimp to boiling water; cook until pink, 2 to 3 minutes. Quickly pour shrimp into a colander; shake to remove excess water.
    4. Immediately stir drained shrimp into reserved sauce. Cover and refrigerate overnight or up to 2 days.
 

 

 

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