Noshing With the Nolands

Shrimp in Mustard Sauce for Fat Sunday #SundaySupper

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Shrimp in Mustard Sauce

We have Mardi Gras inspired recipes for you on #SundaySupper today, I pick this Shrimp in Mustard Sauce!! What a fun theme this one is. There is one recipe that I have made again and again for so many occasions and it is from Cajun-Creole Cooking Cookbook that my girlfriends Karen and Maureen brought back for me from New Orleans many years ago.

This recipe is fantastic and is made the night before so it is perfect to bring along for so many outings!! It is great any time of the year and is a sure-fire crowd-pleaser for Mardi Gras.

 

Shrimp in Mustard Sauce on a white plate

The sauce is so flavorful with the addition of tarragon vinegar, red wine vinegar, and lots of dried mustard plus just the right heat from the hot red pepper flakes!!

It is really hard for me to find crab boil up here in Canada, something that is readily available in the U.S. and something that I stockpile when I am there. So sometimes I make it without if I am unable to find it.

 

Shrimp in Mustard Sauce being held up over a plate of the shrimp

Yield: 8-10

Shrimp in Mustard Sauce for Fat Sunday #SundaySupper

Shrimp in Mustard Sauce for Fat Sunday #SundaySupper

A fabulous make ahead appetizer with the flavors of the south!!

Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes

Ingredients

  • 1/4 cup tarragon-flavored vinegar
  • 1/4 cup red-wine vinegar
  • 1 tsp. freshly ground black pepper
  • 1/4 cup dry mustard
  • 2 tsp. hot red pepper flakes, or to taste
  • 2 tsp. salt
  • 1/2 vegetable oil
  • 6 green onion, chopped
  • 1/4 cup parsley, minced
  • 2 1/2 lbs. uncooked medium shrimp, peeled and deveined
  • 1 (3 oz.) pkg. crab and shrimp boil, if available

Instructions

  1. In a large bowl, whisk together the vinegars, black pepper, mustard, pepper flakes and salt. Slowly pour the oil in while whisking. With a spoon stir in parsley and green onions and set aside.
  2. In a large pot of water add the crab boil if using and bring to a boil for 3-4 min. Add the shrimp and cook 2-3 min. until pink. Drain shrimp, shaking off excess water and immediately toss into the mustard sauce. Cover and refrigerate overnight.
  3. Serve with wooden toothpicks or cocktail forks.
© Tara Noland
Cuisine: Cajun/Creole

Recipe adapted from Cajun-Creole Cooking by Terry Thompson

Rich, cold shrimp all nuzzled together in a spicy mustard sauce, you can’t go wrong with this appetizer!!

Shrimp in Mustard Sauce on a white plate

 

The list goes on and on with fabulous dishes to share for Mardi Gras this year!!

Cocktails & Other Beverages:

Appetizers:

Main Dishes:

Side Dishes:

Desserts:

 
 
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Comments

  4. Liz says

    With Lent approaching, I’m collecting shrimp recipes…some of the only seafood the hubby will eat. I’d make this appetizer my dinner 🙂

    Reply

  31. Laura says

    I have always loved shrimp and prawns but this Sunday Supper with all these incredible new shrimp recipes has made me love it even more.

    Reply

  32. Delaware Girl Eats says

    I”m sure such a delicious shrimp dish isn’t what the Church has in mind for meatless Lenten Fridays’ but I’m all in for this recipe

    Reply

  34. Tammi @ Momma's Meals says

    My husband would LOVE me if I made this for him!! Hmmm…man I wish I liked shrimp! Thanks for sharing one of these days I told him I’d make him a shrimp dish and I bet this one would be awesome for him!

    Reply

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