Santa Barbara Shrimp With Mustard Recipes

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DIJON SHRIMP WITH PASTA



Dijon Shrimp with Pasta image

I combined several family recipes to create this dish, which I like to serve when we have company. If my husband had his way, I'd make it every night. -Gail Cawsey, Geneseo, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

8 ounces uncooked angel hair pasta
1/4 cup butter, cubed
2 cups sliced fresh mushrooms
1/3 cup chopped onion
4 teaspoons all-purpose flour
1-1/4 cups chicken broth
1/3 cup white wine or chicken broth
4 teaspoons Dijon mustard
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1/2 teaspoon paprika
1/4 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
1/3 cup heavy whipping cream
1/4 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions; drain., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir until tender. Stir in flour until blended; gradually stir in broth, wine, mustard, tarragon, paprika and pepper. Cook and stir 5 minutes or until sauce is thickened., Reduce heat to medium; stir in shrimp and cream. Cook, covered, 2-3 minutes or until shrimp turn pink. Serve with pasta; sprinkle with cheese.

Nutrition Facts : Calories 547 calories, Fat 23g fat (13g saturated fat), Cholesterol 197mg cholesterol, Sodium 754mg sodium, Carbohydrate 50g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein.

SWEET SANTA BARBARA SHRIMP WITH ROASTED PORTOBELLO MUSHROOM AND HARICOTS VERTS SALAD WITH HEIRLOOM TOMATOES AND A BANYULS VINAIGRETTE



Sweet Santa Barbara Shrimp with Roasted Portobello Mushroom and Haricots Verts Salad with Heirloom Tomatoes and a Banyuls Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 1h21m

Yield 4 servings

Number Of Ingredients 19

3 to 4 portobello mushrooms, cleaned and stemmed
1 finely diced garlic clove, plus 1 smashed
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar, plus 1 3/4 cups
Salt and freshly ground black pepper
1 small sweet onion
1 bunch peppercress, leaves picked and stems discarded (red chard or baby arugula can be substituted.)
1/8 pound baby lettuces
12 medium Santa Barbara shrimp, (Tiger shrimp can be substituted)
Olive oil
1 1/2 ounces Banyuls vinegar
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/2 cup grapeseed oil
1 ounce canola oil
2 heirloom tomatoes, cut into 1/4-inch cubes
1 bunch chives, chopped
2 shallots, peeled and brunoised
1 pound haricots verts, trimmed, halved, and cooked in salted water and chilled

Steps:

  • Chill 4 salad plates. Preheat the oven to 250 degrees F.
  • In a medium sized bowl add the mushrooms, diced garlic, 1/4 cup extra-virgin olive oil, 1/4 cup balsamic vinegar, salt and pepper, mix all ingredients together until mushrooms are well coated. Place mushrooms, bottoms down, on a sheet pan, and roast in the oven for 45 minutes or until sweet, juicy, and tender. Remove from oven and dice. Meanwhile, Reduce the remaining 1 3/4 cups balsamic vinegar to a sweet glaze over low heat in a small saucepan.
  • Cut the sweet onions in quarters, then slice the onion into very thin julienne. Make sure you slice them so the onion slices do not stick together. Shock the uncooked onions in an ice bath for 4 minutes, strain the onions from the ice bath, set aside.
  • Mix the peppercress and baby lettuce together in a large bowl and set aside.
  • Season shrimp with salt and pepper and sear in olive oil in a hot pan. Set aside.
  • Using a small squirt bottle, or any small plastic container that will withhold a strong shake, add the Banyuls vinegar, mustard, lemon juice, salt, and pepper. Shake for 1 minute, until all is well mixed and salt has dissolved. Add the grapeseed and canola oil and shake again. Add the tomatoes, chives, shallots, haricots verts, and the shrimp to the lettuce mixture, and mix gently and slowly. Add the vinaigrette to lightly coat the coating to all the ingredients. Using chilled salad plates carefully place the salad in layers forming a nice small peak. Garnish with balsamic syrup and serve.

SANTA BARBARA SHRIMP WITH MUSTARD



Santa Barbara Shrimp with Mustard image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 11

36 to 48 medium shrimp (6 to 8 per person)
Salt and freshly ground pepper
4 tablespoons almond or safflower oil
2 medium shallots, minced
1 bunch fresh tarragon leaves, minced
1/2 cup dry sherry
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons Dijon mustard
1 tablespoon minced chives
Salt and freshly ground black pepper

Steps:

  • Season the shrimp with salt and pepper. Using 2 large saute pans, heat the oil until it begins to smoke. Over very high heat, saute the shrimp for 6 to 7 minutes. Transfer to a warm plate, set aside, and keep warm.
  • To each saute pan, add 1 minced shallot and 1 tablespoon minced tarragon. Saute for 2 to 3 minutes. Deglaze each pan with the sherry and then combine the sauce in one pan. Add the cream and reduce the sauce until it coats the back of a spoon. Whisk in the butter, 1 small piece at a time. Whisk in the mustard, just at the last minute. Do not let the sauce boil, or the mustard will become grainy. Correct seasoning to taste.
  • Arrange the shrimp decoratively on serving plates, nap with sauce, and sprinkle with chives.

BARBECUED PRAWNS (SHRIMP) WITH MUSTARD DIPPING SAUCE



Barbecued Prawns (Shrimp) With Mustard Dipping Sauce image

Super easy and makes a great entree/appetizer for an outdoors meal. Can be cooked also in a large pan or grilled. You can add some yogurt or sour cream to the dipping sauce if you wish- if you do cut back on the lemon juice

Provided by Jubes

Categories     Healthy

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

24 large raw prawns, peeled and deveined (I like to leave the tails on)
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/4 teaspoon pepper
1/8 teaspoon salt
bamboo skewer
3 tablespoons Dijon mustard
1 3/4 tablespoons lemon juice
1/2 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon pepper

Steps:

  • To make the sauce- stir together the sauce ingredients in a small bow. Set aside.
  • For the prawns- Mix together the coriander, cumin, pepper and salt in a large bowl. Add the prawns, toss to coat.
  • Preheat the barbecue. Thread the prawns onto skewers and cook on both sides until done- SHould take less than 5 minutes to cook.
  • Serve warm or chilled with the mustard dipping sauce.

SANTA BARBARA CHICKEN



Santa Barbara Chicken image

Number Of Ingredients 12

8 chicken large (2 1/2 to 3 lb. total), skin removed
1 cup avocado mashed (about 2 medium)
12 slices bacon fried crisp and crumbled
1/2 cup green onion thinly sliced
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
4 ounces jarlsburg cheese shredded (about 1 cup)
1 cup bread crumbs fine dry
1 teaspoon lemon pepper seasoning
1 cup butter or margarine, melted
Lemon wedges

Steps:

  • Place one chicken breast half at a time, shiny-side down, between two sheets of waxed paper. With a wooden mallet or rolling pin, flatten to 1/4 -inch thickness. Peel off waxed paper.In a small bowl, stir avocados, bacon, green onions, lemon juice, salt and hot pepper sauce until well blended.Place about 3 tablespoons of the avocado-bacon mixture and 2 tablespoons of the cheese in center of each breast. Fold breast over and enclose mixture, tucking in ends. Fasten with wooden picks.On a sheet of waxed paper, mix bread crumbs and lemon pepper. Dip chicken into butter or margarine, then into seasoned bread crumbs, coating well. Place in a shallow 2-quart baking dish. Pour remaining butter or margarine around chicken. If making ahead, cover and refrigerate up to 1 hour.Bake in a preheated 400° oven for 15 minutes. Baste with butter or margarine and bake 10 to 15 minutes longer or until chicken is tender. Remove wooden picks.Serve with lemon.

Nutrition Facts : Nutritional Facts Serves

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