Shrimp With Mustard Vinaigrette
"These are simply elegant served on a buffet at a cocktail or holiday party, along with some simple crudites, a baked Brie, toast points, my Recipe #290500, some spiced nuts, and mixed Mediterranean olives. Voila! You have a spread your guests will appreciate greatly."
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Serves:
-
24
ingredients
- 2 tablespoons Dijon mustard
- 1 large egg yolk
- 1 cup safflower oil
- 2 tablespoons sherry wine vinegar
- 2 tablespoons fresh lemon juice
- 1⁄2 teaspoon grated lemon zest
- 1⁄4 teaspoon salt
- 1 1⁄2 teaspoons pepper
- 3 lbs medium shrimp, cooked, shelled (tails left on)
- thin lemon slice, for garnish
- fresh dill sprig, for garnish
directions
- Whisk mustard and egg yolk together in mixing bowl. Whisk in oil by drops until thickened and emulsified, then whisk in remaining oil in this, steady stream. Stir in vinegar, lemon juice, zest, salt, and pepper. Taste and adjust seasonings.
- Coat shrimp with vinaigrette in large shallow dish. Refrigerate covered at least 1 hour.
- To serve, thread each shrimp on bamboo skewer. Arrange skewers on platter and garnish with lemon slices and dill sprigs.
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Reviews
-
Made this as part of my finger food counter for a monthly group I host, & for the winter holidays this was a very special treat! I could easily have doubled the recipe, as these were gone in no time at all! [Tagged & made as a recipe review reward in the PRMR Holiday Special]
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
