Lamb Stir-Fry with Pomegranate and Yogurt

Lamb Stir-Fry with Pomegranate and Yogurt

Sunday, July 28, 2013

Sweet Mustard Shrimp on Skewers

Cold shrimp makes for a great summer lunch.  However, most people associate cold shrimp with shrimp cocktail. I like shrimp cocktail, but it's overplayed.

My mom makes a great cold shrimp dish that beats the hell out of shrimp cocktail. Combine 1/2 cup Dijon, 2 tsp dry mustard, 1 tsp toasted mustard seeds,  1 tsp cinnamon, 2 tbsp dill, 1-2 tbsp lemon juice, 6 tbsp sugar, 1/4 cup cider vinegar, 1/2 cup vegetable oil and 2 tbsp finely chopped red onions. Toss with 2 pounds of cooked shrimp. Marinate for a minimum of two hours or overnight.

Eat with your fingers or serve on skewers. We had this over the 4th and it was the only thing that cheered me up in the 100 degree heat with a newborn and a terrible parade!

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