Sunday, April 6, 2014
We are a mustard-lovin' household here so when I ran across a recipe called "Mustard Shrimp," I knew I had to take a second look.
Just five ingredients taking minutes to mix. Marinade for several hours, then grill for just a few minutes on each side. I would definitely go as big on the size of shrimp as you can afford (I used 31-40s and I would have preferred a larger size). Also, watch carefully so you still get a moist shrimp, not one that's overcooked and dry. You deinitely have to like mustard and horseradish, but neither flavor is overwhelming. It's a perfect blend.
MUSTARD SHRIMP (4 servings)
1 pound large shrimp, uncooked
1/4 cup dijon
2 Tbsp sugar
2 Tbsp prepared horseradish
1 Tbsp white wine vinegar
1 1/2 tsp vegetable oil
Shell shrimp. Leave tails on.
Mix all marinade ingredients together in a quart-sized ziplock bag. Add shrimp and mix well. Chill for several hours, turning the bag periodically.
Drain marinade. You can skewer the shrimp if you like or grill individually.
Grill 6-10 minutes (depending on shrimp size), turning once.