Shrimp Dijonnaise

Shrimp Dijonnaise is a main course that serves 2. Watching your figure? This gluten free, pescatarian, and ketogenic recipe has 531 calories, 36g of protein, and 40g of fat per serving. For $4.41 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 28 people have tried and liked this recipe. It is brought to you by Taste of Home. If you have vegetable oil, dijon mustard, worcestershire sauce, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 10 minutes. With a spoonacular score of 61%, this dish is solid. Asparagus Dijonnaise, Chicken Dijonnaise, and Haricot Verts À La Dijonnaise are very similar to this recipe.

Servings: 2

Preparation duration: 5 minutes

Cooking duration: 5 minutes

 

Ingredients:

1/4 cup butter, melted

2 tablespoons Dijon mustard

3 garlic cloves, minced

1/2 cup lemon juice

3/4 pound uncooked large shrimp, peeled and deveined

2 tablespoons vegetable oil

1 tablespoon Worcestershire sauce

Equipment:

Cooking instruction summary:

Directions In a large resealable bag, combine the lemon juice, butter, oil, mustard, Worcestershire sauce and garlic. Add shrimp; seal bag and turn to coat. Refrigerate for 4 hours, turning occasionally. Drain and discard marinade. Broil shrimp 4 in. from the heat for 4 minutes or until shrimp turn pink. Yield: 2 servings. Originally published as Shrimp Dijonnaise in Reminisce ExtraDecember 2001, p52 Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large resealable bag, combine the lemon juice, butter, oil, mustard, Worcestershire sauce and garlic.

2. Add shrimp; seal bag and turn to coat. Refrigerate for 4 hours, turning occasionally.

3. Drain and discard marinade. Broil shrimp 4 in. from the heat for 4 minutes or until shrimp turn pink.


Nutrition Information:

Quickview
531k Calories
36g Protein
40g Total Fat
8g Carbs
9% Health Score
Limit These
Calories
531k
27%

Fat
40g
62%

  Saturated Fat
26g
165%

Carbohydrates
8g
3%

  Sugar
2g
3%

Cholesterol
489mg
163%

Sodium
1779mg
77%

Get Enough Of These
Protein
36g
72%

Selenium
86µg
124%

Manganese
0.82mg
41%

Vitamin C
33mg
40%

Phosphorus
371mg
37%

Calcium
283mg
28%

Copper
0.5mg
25%

Iron
4mg
25%

Zinc
3mg
24%

Vitamin B12
1µg
22%

Vitamin E
3mg
21%

Magnesium
69mg
17%

Vitamin A
730IU
15%

Potassium
312mg
9%

Folate
30µg
8%

Vitamin B1
0.09mg
6%

Vitamin B3
1mg
6%

Vitamin K
5µg
6%

Vitamin B6
0.11mg
6%

Vitamin B5
0.42mg
4%

Vitamin B2
0.06mg
4%

Fiber
0.77g
3%

Vitamin D
0.43µg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Peach Blueberry Oatmeal Smoothie

Blahnik Baker

Turkey Pinto Bean Salad with Southern Molasses Dressing

Taste of Home

Maple Sugar Tartlets

Epicurious

My Peanut Butter Problem

Amys Healthy Baking

Devil's Food Cookies

Eating Well