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Shrimp With Mustard-Lime Dipping Sauce

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Serves: 4


1/2    lb. shell-on large shrimp

¼        small bunch curly kale (about 8 ounces)

¼        kosher salt

1         tablespoon Old Bay seasoning

3         lemons, halved

2         tablespoons of olive oil

2         tablespoons of chopped fresh flat-leaf parsley

½        cup mayonnaise

2         tablespoons of spicy brown mustard

1         teaspoon of fresh lime juice

1         teaspoon of honey

1         teaspoon of light brown sugar

½        teaspoon of English mustard powder

½        teaspoon Worcestershire sauce

Using kitchen shears and working one at a time, cut along the length of the backs of shrimp, cutting through shells, and just deep enough into flesh to expose veins; remove veins. Bring a large saucepan of salted water to a boil and add 1/4 cup of Old Bay seasoning. Squeeze lemon juice into water and add lemon halves to saucepan; return water to a boil. Add shrimp, reduce heat, and simmer until cook through, about 3 minutes. Transfer to a bowl of ice water and let cool. Drain and pat dry. Just before serving, whisk oil and remaining 1 Tbsp. Old Bay in a medium bowl. Add shrimp and parsley and toss to coat.

Whisk mayonnaise, brown mustard, lime juice, honey, brown sugar, mustard powder, and Worcestershire sauce in a medium bowl; season with hot sauce and salt. Serve shrimp with dipping sauce and lime wedges.

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