Shrimp in Dijon Vinaigrette |
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Prep Time: 480 Minutes Cook Time: 0 Minutes |
Ready In: 480 Minutes Servings: 8 |
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THIS IS SO DELICIOUS! One of my top recipes of all time! An easy-to-make appetizer or first course. The flavors will intensify when marinated overnight. Serve in a large bowl lined with lettuce and kale for a fancy look. This is the best shrimp ever. It has become a staple for all impress the guests meals. It's easy! This shrimp is a perfect appetizer. I got this from a really fabulous book called Above & Beyond Parsley presented by the Junior League of Kansas City, Missouri. Ingredients:
3 lbs large shrimp, peeled, and deveined |
1/2 cup fresh parsley, finely chopped |
1/2 cup shallot, finely chopped |
1/2 cup tarragon vinegar |
1/2 cup white wine vinegar |
1 cup olive oil |
8 tablespoons dijon mustard |
4 teaspoons red pepper flakes |
2 teaspoons salt |
1 tablespoon fresh lemon juice |
fresh ground pepper, to taste |
Directions:
1. Cook shrimp in boiling salted water until pink. Usually 2 1/2 to 3 minutes. Drain and transfer to a large bowl.
2. Combine remaining ingredients and pour over warm shrimp. Toss well so every shrimp is coated.
3. Cover and refrigerate for at least 8 to 10 hours (overnight is best). Drain excess sauce from shrimp before serving.
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