Recipe by Pam Anderson
"Serve this simple yet elegant dish as an appetizer or as a meal with pasta in less than 30 minutes."
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prepared Dijon-style mustard
fresh lemon juice
cloves garlic, minced
chopped fresh parsley
1 1/2 pounds
frozen raw shrimp, shelled, deveined with tails on, thawed
cracked black pepper
This was very easy to make. We served with fettucine, aspargus and fresh sliced tomato.
My husband didn't really liked it. He loves his shrimp so is a good 'shrimp connoisseur'. He found it was lacking something, so added some dill. It did add a nice new flavor that we both liked! With the dill he liked the meal but said he probably wouldn't make it compared to his other shrimp dishes.
I enjoyed it, and liked the different flavor - especially the dijon and dill added. It was super easy to make which was nice too. I liked just about any food so I'm not the best at evaluating recipes. I just LOVE food! hehe
This was so easy, and tasted very light and flavorful. I used 2 pds of shrimp, and then poured the shrimp and sauce over linguini. It would be good with some parmesan cheese sprinkled over the top! I will definately make this again.
Was good, but incredibly rich. My fiance loved it, but it was just a little too rich for me.
Made this tonight so just had to rate. This is like decadent chocolate only seafood. This was awesome, no changes made, everyone loved. Thanks so much for the post.
Yummy! We will make this again. We used 1 pound of shrimp and 1 pound of imitation crabmeat.
Delicious and super easy to make. I followed the recipe exactly except I used Earth Balance instead of butter. I will probably add more mustard and a tiny bit more lemon juice next time just to give it a little stronger flavor. It was perfectly good as is though. I served it over whole wheat pasta for a delicious nutritious meal. I think next time I will add some fresh zucchini and yellow squash to the shrimp before I put it into the oven. This would compliment the flavors nicely. It will need more sauce to cover the veggies of course. I will be making this again.
So easy and tastes great. Looks like it was hard to make. Everyone impressed.
Had it on top of penne and this was deeeeeeeeeeelicious!!! I used Naparker's suggestion and added some dill. Personally, I'm watching what I eat so next time I'll probably use less butter and more mustard, but the recipe is fine the way it is.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 169
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