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One of my favorite ways to unwind after a long day or week is to step into the kitchen and make something to bring my full attention to the present moment. For me there is a therapy in wielding the knife’s blade as I julienne the vegetables or construct the perfect tart crust. Needing my full attention, my worries or stressors are released, and I give my full attention to the task at hand.
Such a Friday presented itself recently after a long week as the setting sun reminding me that a beautiful weekend was just around the corner. I had just flipped through the recent issue of Bon Appétit and found a recipe I was eager to try. The R.S.V.P. section is one of my favorites in which readers write in searching for the recipe to a much-loved recipe they enjoyed at specified restaurant. In the June issue a peel ‘n’ eat shrimp recipe caught my eye, and being a lover of shrimp as well as simple instructions, I decided to give it a shot.
And I’m glad I did.
The flavor the shrimp acquire from the lemon bath adds that extra touch of flavor that is often left-out of other shrimp recipes I’ve worked with. And the dipping sauce, well, you’ll just have to try it to believe me. Full of flavor, sweet, citrusy and a touch of hot if you’d like as well. Guests won’t be able to keep their hands of the platter, at least I couldn’t, and with the shell and tail on, they are ideal finger food.
While I enjoyed it as a meal that is perfect for two, it would also be a wonderful appetizer.
Shrimp with Mustard-Lime Dipping Sauce
Ingredients
Shrimp
- 1 1/2 pound raw, shell-on shrimp large
- kosher salt
- 3 lemons halved
- 2 tablespoons extra virgin olive oil
- 2 tablespoons flat-leaf parsley finely chopped
Mustard-Lime Dipping Sauce
- 1/2 cup mayonaise (the best quality you can afford or make your own!)
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh lime juice
- 1 teaspoon honey
- 1 teaspoon light brown sugar
- 1/2 teaspoons English mustard powder
- 1/2 teaspoon Worcestershire sauce
- hot sauce optional
- kosher salt
- lime wedges for serving
Instructions
Shrimp
- Make sure the length of the back of the shrimp is cut just enough to break the shell and devein the shrimp.
- Bring a large saucepan of generously salted water to boil. Add the lemon juice of the lemons to the water and then place the lemon halves into the saucepan (continuing to add flavor to the water that will season the shrimp). Return water to boil. Add shrimp, reduce heat, and simmer until cooked through, about 3 minutes.
- Transfer to a boil of ice water to stop the cooking, and let cool. Drain and pat dry.
- Shrimp can be prepared a day ahead if necessary (cover and chill in the refrigerator) or served immediately after step 3.
- Just before serving, mix olive oil and chopped parsley. Toss the shrimp in the mixture and coat.
Mustard-Lime Dipping Sauce
- Whisk mayonnaise, Dijon 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.
Serve with a glass of chilled white wine or rosé, or favorite drink. Click here for the recipe for the strawberry crush included in the image above.
How brilliant to add the lemon juice and halves to the boiling water, I can imagine how that would bump of the flavor of the shrimp. The sauce sounds amazing! Thanks for sharing Shannon!
The improvement in flavor is amazing – and so simple! 🙂 Thanks for stopping by Emily.