Prep 15 mins
Cook 0 mins
From the Grey Poupon Country Dijon Mustard Recipe Book, this sounds quick and easy.
- 2 tablespoons butter or 2 tablespoons margarine
- 1 garlic clove, crushed
- 1 lb large shrimp, fresh, peeled and split lengthwise
- 1 tablespoon lemon juice
- 1⁄4 teaspoon tarragon
- 3 tablespoons Dijon mustard, Grey Poupon Country
- 2 tablespoons fresh parsley, minced
- cooked rice
- In large skillet, melt butter.
- Add garlic and shrimp.
- Cook over high heat, stirring constantly, 1 to 2 minutes or until shrimp curl.
- Remove from heat.
- Toss in lemon juice, tarragon, mustard and parsley.
- Serve immediately over rice.
Ok, I must admit that I made several changes to the recipe. I used 2 lbs of shrimp, so I doubled the amount of butter. I used 3 huge cloves of garlic put through my garlic press and cooked it all over med-low heat, since I left the shrimp whole instead of cutting them in half, which increased the cooking time.
At the end I used 2 tbsp lemon juice, 4 tbsp of regular dijon mustard, a pinch of dried tarragon and some dried parsley (didn't measure). Tossed the shrimp and sauce over angel hair pasta.
Really, really good. Can't wait to see how the leftovers reheat tomorrow. I will make this again.