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Lemon-Mustard Shrimp

Seafood Suggestion: Nelson Crab® Cold Water Shrimp
Seafood Alternatives: Simply Seafood® Farm-Raised Bay Scallops or rock shrimp, crawfish meat

Pack the shrimp, noodles (recipe follows) and green onions in separate containers and combine them just before serving. Take along large, sturdy rimmed plates or bowls to eat from.

You can use precooked shrimp if you like. Add them to the bowl of dressing, then stir in the cooked shallots and garlic and chill.

Ingredients:

• 2 Tbsp. olive oil
• 1/2 cup minced shallot or onion
• 4 cloves garlic, minced or pressed
• 1 1/2 pounds tiny cold water shrimp, peeled and deveined
• 1/3 cup dry sherry
• 1/4 cup rice vinegar
• 2 Tbsp. Dijon-style mustard
• 1 Tbsp. grated lemon zest
• 2 tsp. minced or grated ginger
• 1/4 tsp. cayenne pepper
• 2 Tbsp. chopped chives, basil, cilantro or tarragon
• 1/3 cup thinly sliced green onions

Cooking Instructions:

Heat the oil in a wok or large frying pan over medium heat. Add the shallot and garlic and stir until light golden, about 5 minutes. Add the shrimp, increase the heat to medium-high and stir until the shrimp are opaque through the center, 4 to 6 minutes. Take from the heat and set aside.

In a large bowl, stir together the sherry, vinegar, mustard, lemon zest, ginger and cayenne. Stir in the shrimp. Let cool, then cover and refrigerate until chilled or overnight.

Before serving (or before packing to take), stir in the chopped herbs. To serve, pile noodles onto plates and top with the shrimp. Drizzle each serving with some of the remaining marinade. Sprinkle with green onions and serve.

Servings per recipe: 6

Cal. 199 / Total fat 7g / Sat. 1g / Chol. 175mg / Sdm. 240mg / Carbo. 6g / Prot. 24g / Om-3 .5g