5 Reviews

WINNER of a recipe. I used about a 1/2 lb of cooked shrimp and it fed 2 nicely (with extra sauce of course). Mine wasn't thickening up as I would have liked, so I added some cornstarch and we were good to go. I also cut back on the mustard to about 1 T which was enough for us. SO good. Served it atop a mix of sauteed mushrooms and spinach. THANKS Karen for a yummo meal. Definitely restaurant quality.

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JanuaryBride December 01, 2009

I scaled this back to 300g of prawns and used 200 grams of raw prawn flesh and 100 grams of scallops (4 scallops) for 2 of us as a main with rice and I had a small side salad. If I could give this more stars I would we just loved it, one of the best recipes we have had this year. A great dinner, thank you Karen Elizabeth made for Christmas Editition - Make My Recipe.

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I'mPat December 24, 2009

OUTSTANDING! We don't have prawns nearly enough (at least when it comes to what we like, rather than what we should have!) so making this was a special treat ~ Really enjoyed the sauce, too, as it was a nice change! I used large prawns & then served them with a brown rice & peas combo! Will be keeping your recipe around, & thanks for posting it! [Tagged, made & reviewed in Please Review My Recipe]

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Sydney Mike August 31, 2009

This was delicious!...it was the perfect amount of sauce for the rice...very easy to prepare...made for "For Your Consideration" tag game...

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teresas February 17, 2015

This was delicious! I really loved the added touch from the mustard used in this recipe. It really dressed up the shrimp nicely. I served it over rice as suggested in the recipe intro, but I like the idea (from the photo) of serving it over sauted mushrooms and spinach too, so I think I'll try that soon. Made for Fall 2011 Pick-A-Chef. Thanks for sharing your recipe, Karen Elizabeth.

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NorthwestGal November 07, 2011
Prawns/Shrimp in Creamy Mustard Sauce