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. Want more great Cajun meals, try our Instant Pot Jambalaya or our Shrimp Etouffee.

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

Shrimp in Mustard Sauce for Fat Sunday #SundaySupper

Tara Noland

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

5 from 7 votes

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Prep Time 10

Cook Time 7

Total Time 17

Cuisine Cajun/Creole

Servings -10

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

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.
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.
Serve with wooden toothpicks or cocktail forks.

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!

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!!

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