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Lemon Pepper Shrimp with Mustard
SUBMITTED BY:
BOLLIVEB
PHOTO BY:
Luisito
"Quick, easy dish to make during the week, or anytime. Even though it takes very little time to prepare, it's good enough for guests!"
RECIPE RATING:
Read Reviews
(67)
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PREP TIME
10 Min
COOK TIME
10 Min
READY IN
20 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup butter
3 cloves garlic, minced
1/4 cup white wine
1 teaspoon lemon pepper
2 tablespoons prepared yellow mustard
1/4 teaspoon red pepper flakes
2 pounds fresh shrimp, peeled and deveined
1 tablespoon chopped fresh parsley
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DIRECTIONS
Melt butter in a large skillet over medium heat. Saute garlic in butter until tender, 1 to 2 minutes. Pour in the wine. Season with lemon pepper, mustard, and red pepper flakes. Stir in shrimp, and cook 5 minutes, or until shrimp is done. Sprinkle with chopped parsley.
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REVIEWS
Reviewed on Feb. 27, 2003 by KIMAR
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KIMAR
Feb. 27, 2003
This was very good, but not outstanding. The recipe didn't specify whether the mustard was dry or prepared. I used prepared. I was unsure if the mustard flavor would overwhelm the shrimp, but it was very subtle.
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20 users found this review helpful
This was very good, but not outstanding. The recipe didn't specify whether the mustard was...
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Reviewed on Feb. 27, 2003 by NICKI BUTCHART
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NICKI BUTCHART
Feb. 27, 2003
A really easy dish to make and great for the boys in my family. I served this up on boiled Basmati rice and it went down a treat. I'll definitely use this again.
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9 users found this review helpful
A really easy dish to make and great for the boys in my family. I served this up on boiled...
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Reviewed on Feb. 27, 2003 by SANPARKI
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SANPARKI
Feb. 27, 2003
This was fantastic. Something you would order in a really good restaurant and very easy to make.
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7 users found this review helpful
This was fantastic. Something you would order in a really good restaurant and very easy to make.
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Reviewed on Feb. 27, 2003 by Kathy
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Kathy
Feb. 27, 2003
Excellent! I served this with noodles, and we had an easy and quite tasty dinner that everyone enjoyed. The prep time is minimal but the flavor is out of this world.
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7 users found this review helpful
Excellent! I served this with noodles, and we had an easy and quite tasty dinner that...
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Reviewed on Mar. 2, 2003 by CSANDST1
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CSANDST1
Mar. 2, 2003
Very good! I used low fat margarine and dried parsley as it is used for color only. This was a very fast light meal and I served it over basmati rice. I don't believe this would serve 8 people though. Maybe 4-6. Even my picky husband enjoyed this. I'll definitely make this again and serve it with rolls to slurp up the extra sauce.
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5 users found this review helpful
Very good! I used low fat margarine and dried parsley as it is used for color only. This was...
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Reviewed on Feb. 27, 2003 by ATMLADY
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ATMLADY
Feb. 27, 2003
This was a hit at my house - young kids, teenagers and adults alike loved it! It was a pain to peel and de-vein the shrimp, but the recipe itself was quick and easy and flavorful!
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5 users found this review helpful
This was a hit at my house - young kids, teenagers and adults alike loved it! It was a pain to...
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Reviewed on Feb. 27, 2003 by ROKMELON
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ROKMELON
Feb. 27, 2003
This is a really wonderful recipe, I've made it several times now. My husband LOVES this recipe, the first time I made it we all had to fight him for the shrimp LOL, thanks a bunch.
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5 users found this review helpful
This is a really wonderful recipe, I've made it several times now. My husband LOVES this...
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Reviewed on Apr. 11, 2005 by
THERESA R.
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THERESA R.
Apr. 11, 2005
GREAT! Easy and quick with lots of flavor. I added a bit more garlic and wine, and used less than half the butter and still great! Served it over steamed brown rice. Would also be great with scallops, calamari, etc! Will definately make again.
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4 users found this review helpful
GREAT! Easy and quick with lots of flavor. I added a bit more garlic and wine, and used less...
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Reviewed on May 22, 2008 by Roxy
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Roxy
May 22, 2008
We loved this recipe! Added a few personal touch for our taste buds and my husband & I thoroughly enjoyed it. I used dijon mustard, 1 cup of wine instead of the half, added cilantro & the juice of half a fresh lemon as well as a tblspn of maple syrup to cut the tang of the mustard and lemon, then served it on a bed of fresh spinach pasta. Yummy! This is sure to be one of our regular dishes.
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3 users found this review helpful
We loved this recipe! Added a few personal touch for our taste buds and my husband & I...
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Reviewed on Jul. 17, 2007 by
LESLEYfromWI
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LESLEYfromWI
Jul. 17, 2007
Very good. I did not measure ingredients but I know I ended up using more garlic and more fresh parsley. I also wanted a creamier sauce for dipping a crusty bread so I added about a half a cup of heavy cream to the wine (used Chardonnay - use a wine that you like as a glass goes well with this dish) and butter. (The treadmill was defintely used after this one.) Served over pasta noodles. Thanks
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3 users found this review helpful
Very good. I did not measure ingredients but I know I ended up using more garlic and more...
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Lemon Pepper Shrimp with Mustard