Monday, April 1, 2013

Shrimp Dijon

I found the idea of this recipe intriguing since it combined Dijon mustard with marinara sauce to coat some shrimp.  I couldn't quite wrap my head around the idea of combining marinara with Dijon, but what it did was create a lovely pink colored sauce fully flavored with Dijon mustard.  It looked almost like a tikka sauce but the mustard flavor greatly enhanced the shrimp.  This recipe does take some planning since the shrimp and bell pepper are marinated overnight.  I can't wait to make this again.  Our sides were brown rice and a Triple Cabbage Slaw.

Our menu for the day:
Breakfast - Protein Shake
Lunch - Quinoa bowl with slices of King crab, snow peas, red pepper and jicama

Shrimp Dijon
Makes 2 servings

1 pound shrimp (21 to 40 size) peeled and deveined
1/2 red bell pepper, julienned
1/4 cup olive oil, divided
2 tablespoons garlic, finely chopped
2 tablespoons dry white wine
3/4 cup marinara sauce
1/2 cup Dijon mustard
2 tablespoons fresh basil, finely chopped

Marinate the shrimp and bell pepper overnight in 2 tablespoons olive oil and the chopped garlic.  Remove the shrimp from the marinade and set aside.

In a large saute pan over medium-high heat, saute the bell pepper and marinade for 2 to 3 minutes (add 1 tablespoon or so of more olive oil if needed), then add the shrimp.  Cook on one side, turn shrimp and saute until cooked through.  Remove shrimp from pan.

Deglaze the pan by adding the wine and scraping up any stuck bits in the bottom of the pan.  Over medium heat, add the marinara sauce and Dijon mustard and whisk until blended and smooth.  Add the basil and slowly drizzle in the remaining 2 tablespoons olive oil while whisking.  Whisk and simmer until sauce is slightly reduced, thick and smooth.  Add the shrimp mixture back in and stir well to combine.

Slightly adapted from The Virgin Diet

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