Californian, Seafood

Roasted Wild Red Shrimp with Honey Dijon Vinaigrette and Brussels Sprouts

Roasted Wild Argentinian Shrimp with Honey Dijon Vinaigrette and Brussels Sprouts

Serves 4 | Wine to sip while cooking: 2009 Charles Shaw Merlot

Vinaigrette

  • 1/2 cup red wine vinegar
  • 3 tablespoons whole grain Dijon mustard
  • 3 tablespoons honey
  • 1/2 cup extra virgin olive oil

In a small mixing bowl, mix the red wine vinegar, Dijon mustard, and olive oil. Optional: Pour the vinaigrette mixture into a small glass flask with a leak-proof top and shake well. Use the flask to serve.

Entree

  • 28 uncooked Wild Argentinean (Red) shrimp, peeled and deveined (Wild red shrimp are very flavorful. There’s no need to season them.)
  • 8 medium-sized gold potatoes
  • 2 tablespoons mayonnaise
  • 2 tablespoons butter
  • 8 Brussels sprouts
  • sea salt and crackled peppercorns
  • olive oil or grapeseed oil
  • 1 teaspoon butter

    Fluffy Mashed Potatoes

  1. Heat 3-4 quarts of water to bring to a boil. Peel potatoes. Boil the potatoes until soft and can be poked through easily with a fork. Drain. Put potatoes in a large bowl. Add 2 tablespoons mayonnaise, 2 tablespoons butter and salt to taste. Mash potatoes with a masher (or with a large fork) until it becomes fluffy.
  2. Bring a small pot of water to a boil and add Brussels sprouts. Cook 1 – 2 minutes. Remove Brussels sprouts and dunk them in a bowl of icy water for a rapid cool. Remove from water and cut in half.
  3. In a large frying pan add 1 tablespoon oil and over medium-high heat roast shrimp until cooked on both sides, about 3 minutes each side if frozen. Remove the shrimp and its juices from pan and put aside with the juice.
  4. In the same pan add butter and saute the Brussels sprouts until they begin to caramelize. Saute for 1 more minute. Then return the cooked shrimp and juice to quickly reheat about 10 seconds, then add a splash of your Cabernet or Merlot to deglaze the pan. Deglazing the pan will make a little bit of “wine sauce”.
  5. To serve, arrange the Brussels sprouts and shrimp in center of plate. Drizzle over with the vinaigrette.

Serve the mashed potatoes as a side dish.

2009 Charles Shaw Merlot

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Discussion

2 thoughts on “Roasted Wild Red Shrimp with Honey Dijon Vinaigrette and Brussels Sprouts

  1. What a wonderful use of Argentine Red Shrimp. I have put a link to this page on http://www.facebook.com/argentineredshrimp I will have to try out this recipe tonight. It sounds and looks absolutely delicious.

    Posted by Todd | October 22, 2012, 3:38 pm

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