This easy and elegant recipe for Dijon shrimp scampi is perfect for both dinner parties and weeknight suppers, and can be ready in about 15 minutes!
Shrimp: This is actually true for whatever you make with shrimp…you want to make sure they are fresh and as much as you can, sustainably caught. Here’s a great post from Serious Eats that tells you everything you want to know about shrimp.
Lemon juice, garlic, parsley: all fresh please. Trust me, you will taste the difference – there’s nothing like fresh ingredients.
Mustard: Do use the Dijon variety if you possibly can. It’s got a little bit of white wine in it and that makes a nice impact in this recipe.
Butter: Use the good stuff. If you don’t make your own (yes, I just said that. It’s RIDICULOUSLY easy) I like Kerrygold and Kate’s Homemade Butter (that is an actual brand, I don’t own a churn. Well actually, I DO own a churn, but it is purely decorative.) You can buy it at Whole Foods and Fairway.
Once the shrimp is done (which is going to be about 10 minutes after you start it), the only thing left to do is decide what you are going to serve it with. I’ve served it over rice, pasta, farro, polenta and when I am feeling especially virtuous, steamed asparagus. All are scrumptious.
So without further ado, here is one of the nicest, easiest, hardest-working recipes in my collection!
- 1 pound large shrimp, peeled and deveined
- 1 clove minced garlic
- 2 tablespoons butter
- 1/3 cup Dijon mustard
- 1/4 cup fresh lemon juice
- 1/4 cup chopped fresh parsley