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 Healthy Recipes - Main Course & One Pot Meals - Non Vegetarian

Lemon and Mustard Shrimps
Shankar Krishnamurthy
Category:   Non Vegetarian

  • In a shallow baking dish, combine the onion, lime juice, capers, mustard and hot sauce. Set aside.
  • In a large saucepan, add the water, vinegar, cloves and bay leaf. Bring to a boil and add the shrimp. Cook for 1 minute, stirring constantly.
  • Drain and transfer the shrimp to the shallow dish containing the onion mixture, making sure to discard the cloves and bay leaf.
  • Stir to combine. Cover and refrigerate until well chilled, about 1 hour.
    To serve, divide the shrimp mixture among individual small bowls and garnish each with lime zest. Serve cold. Serve with water crackers or melba toasts.
Serves 2
  • 1 medium red onion
  • chopped
  • 1/2 cup fresh lime juice
  • plus lime zest as garnish
  • 2 tablespoons capers
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon hot sauce (Tabasco)
  • 1 cup water
  • 1/2 cup white wine vinegar
  • 3 whole cloves
  • 1 bay leaf
  • 400 gm uncooked shrimp
  • peeled and deveined
Shankar Krishnamurthy is a celebrity chef and restaurateur.

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