All recipes paired with wine, Fish and Seafood

Shrimp in Mustard Sauce

Shrimp in Mustard Sauce
(courtesy of Jackie and Marge)

¼ cup of tarragon vinegar
¼ cup red wine vinegar
1 teaspoon fresh ground black pepper
¼ cup dry mustard
2 teaspoon hot pepper flakes
2 teaspoon salt
½ cup vegetable oil
¼ cup minced parsley
6 green onions chopped
2 ½ lb (peeled, tails attached) uncooked shrimp
1 (3 oz.) pk crab boil
Cucumber (Japanese)

In a large bowl whisk together vinegars, pepper, mustard, pepper flakes and salt. While whisking, pour in oil. Stir in parsley and green onions. Cook shrimp in crab boil until pink. Pour shrimp into colander and immediately stir drained shrimp into sauce. Cover and refrigerate overnight. Serve sliced cucumbers for garnish.

Note: be sure to have shrimp peeled before putting into sauce. I put sauce and shrimp into freezer bag for overnight.

Wine pairing suggestion:
This delicious appetizer is also quite spicy (the way I love it) so I chose clean, crispy Spanish white blend to compliment it. I am happy to admit here that ever since I introduced Marge (creator of this dish) to Muga Blanco and it became her personal favorite as well.

What do you think? Leave me a comment here

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