A fantastically simple recipe with a wonderful end result for your shrimp.
Sauteed Southwestern Dijon Tarragon Shrimp just fits. Follow the recipe to savor the end results.
2 T. Butter Salted
3 T. Dijon Mustard
1/4 tsp Tarragon
1 T Lemon juice
1 T Minced Garlic
1 T Santa Barbara Rub formerly Southwestern Hickory Dry Rub
1 Lb Fresh Shrimp, peeled and split lengthwise
Blend Dijon, Tarragon, Southwestern Hickory Dry Rub and Lemon juice and hold aside. Melt butter in a skillet or pan and add shrimp and garlic. Saute until done. Remove shrimp and toss in mixture of Dijon, tarragon, and lemon juice. Pour shrimp over a plate of rice or a bed of mixed vegetables.
This product was added to our catalog on Wednesday 20 September, 2017.