Sauteed Shrimp With Mustard Chive Sauce Recipes

SAUTEED SHRIMP WITH MUSTARD-CHIVE SAUCE

Steps:

• Whisk cream, clam juice and mustard in small bowl to blend. Melt butter in heavy large skillet over medium-high heat. Add garlic and stir 1 minute. Add shrimp and chives and sauté 2 minutes. Add cream mixture. Simmer until shrimp are just opaque in center and sauce thickens slightly, about 2 minutes. Spoon rice onto plates. Top with shrimp and sauce.

SAUTéED SHRIMP

Steps:

• Heat oil in a large skillet over medium heat. Add garlic, and cook until soft but not browned, 1 to 2 minutes. Add shrimp, parsley, oregano, and red-pepper flakes; cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes.
• Raise heat to medium-high, and add wine. Continue cooking until most of the liquid has evaporated. Remove from heat; season with salt and pepper. Serve hot, with lemon wedges on the side.

SAUTEED SHRIMP WITH GARLIC, LEMON, AND WHITE WINE

Steps:

• Place 1/4 cup oil, scallion whites, garlic, and oregano in a large skillet or wok over medium heat. Cook, stirring often, until the oil starts to simmer, about 5 minutes. Add shrimp and increase heat to high. Cook, stirring and turning often, until opaque, 4 to 5 minutes.
• Add lemon juice and wine to the skillet; simmer for about 1 1/2 minutes. Add water, pepper, and salt; cook for 30 seconds. Stir in butter, 1 tablespoon olive oil, scallion greens, and parsley until even distributed. Arrange the shrimp on warmed plates and spoon the sauce on top.

SHRIMP WITH MUSTARD SAUCE

Steps:

• In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the wine or apple juice, mustard and pepper. Bring to a boil. Reduce heat to medium-low. Add shrimp; cook and stir until shrimp turn pink, about 5 minutes. Stir in tomato; heat through.

SANTA BARBARA SHRIMP WITH MUSTARD

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.

NITA'S SHRIMP WITH CHIVE & GARLIC BUTTER

Steps:

• Peel (leave tails on), devein and rinse shrimp with cold water.
• Drain well.
• Prepare garlic and set aside.
• Chop chives.
• Squeeze lemon.
• Combine chives with mustard (optional), lemon juice.
• Set aside.
• Heat a large saucepan over low heat.
• Add butter and melt.
• Add shrimp and stir-fry keeping them turned for 3 minutes or until just pink.
• DO NOT OVERCOOK OR SHRIMP WILL BE TOUGH AND TASTELESS!
• Add minced garlic during last minute of cooking.
• Remove from heat, add mustard (optional), lemon juice, chives, salt to taste.
• Stir to combine.
• Sprinkle lightly with paprika.
• Divide and place in heated serving bowls.
• Serve with steamed white rice and a salad or steamed green vegetable, and garlic French Bread.
• ENJOY!
• *NITA'S TIP: Large shrimp are quicker and easier to prepare and worth the price!
• If you use extra large (jumbo) shrimp, you will need to cook them for about 4 minutes.
• **NITA'S TIP: You can use fresh basil or parsley and make the same recipe.
• Then you would have Basil Butter or Parsley Butter.

JUMBO SHRIMP WITH CHIVE BUTTER

Steps:

• Preheat broiler. Place mustard in bowl; whisk in lemon juice, then melted butter. Add chopped chives. Season with pepper.
• Arrange shrimp, cut side up, on broiler pan. Brush with some of butter mixture. Broil until just cooked through, about 4 minutes. Arrange on plates and garnish with whole chives. Serve, passing remaining butter separately.