Quick Fix: Plump shrimp with tangy sauce for summer special

McClatchy-TribuneNews ServiceSeptember 11, 2013 

FOOD QUICKFIX MCT

Shrimp in a tangy mustard sauce is a quick summer dish. (MCT)

HANDOUT — MCT

A light, tangy mustard sauce over plump, juicy shrimp is a simple dish that will brighten up a summer dinner. Quick-cooking couscous with baby or tiny peas completes this easy dinner.

Most shrimp sold in the markets today have already been frozen. I like to buy peeled, frozen shrimp rather than the shrimp that has been defrosted in the fish case. Both are good, but this way I can keep it in my freezer and defrost it just before use. The best way to defrost the shrimp is in the refrigerator overnight or in the sink under cold running water.

Adding one tablespoon of cream to the sauce gives it an added dimension and adds very little fat. This step can be omitted.

This meal contains 600 calories per serving with 22 percent of calories from fat.

Fred Tasker's wine suggestion: A rich dish like this calls for a rich, spicy white wine like Viognier.

Shopping list

Here are the ingredients you'll need for tonight's Dinner in Minutes.

To buy: 3/4 pound peeled, deveined shrimp, 1 small bottle sherry, 1 jar Dijon mustard, 1 small container heavy cream, 1 small bunch chives, 1 small box couscous and 1 small package frozen petite peas.

Staples: Olive oil, salt and black peppercorns.

Helpful hints

• Couscous is made from wheat. The couscous sold in most supermarkets is precooked and need only be added to boiled water and left to sit for 5 minutes.

• The fastest way to chop chives is to cut them with a scissors.

Countdown

• Place water for couscous on to boil.

• Make couscous.

• Make shrimp.

DIJON SHRIMP

3/4 pound peeled, deveined shrimp

1 teaspoon olive oil

1/2 cup dry sherry

5 tablespoons Dijon mustard

1 tablespoon heavy cream

Freshly ground black pepper

2 tablespoons snipped chives

Rinse, drain and pat shrimp dry. Heat a nonstick skillet over medium-high heat and add oil. Add shrimp to the pan and saute 1 minute. Remove to a dish. Add sherry to pan and simmer 30 seconds. Add mustard and cream to pan. Mix well and taste. Return shrimp to pan for 30 seconds. Add pepper to taste.

To serve, spoon shrimp over couscous and sprinkle chives on top. Makes 2 servings.

Per serving: 342 calories (25 percent from fat), 9.5 g fat (2.7 g saturated, 3.9 g monounsaturated), 268 mg cholesterol, 36.5 g protein, 10.9 g carbohydrates, 1.4 g fiber, 685 mg sodium.

COUSCOUS WITHSPRING PEAS

3/4 cup water

1/2 cup couscous

1 cup frozen petite peas

2 teaspoons olive oil

Salt and freshly ground black pepper

Place water on to boil. As soon as it boils, remove from the heat and add the couscous and peas. Cover with a lid and let sit 5 minutes. Fluff with a fork and add oil, and salt and pepper to taste. Place the lid back on the saucepan to keep warm until shrimp are ready. Makes 2 servings.

Per serving: 258 calories (18 percent from fat), 5.0 g fat (0.7 g saturated, 3.4 g monounsaturated), no cholesterol, 9.3 g protein, 43.4 g carbohydrates, 5.2 g fiber, 85 mg sodium.

Linda Gassenheimer, is the author of more than 20 cookbooks including her newest, "Fast and Flavorful-Great Diabetes Meals from Market to Table" and "The Flavors of the Florida Keys." Visit Linda on her web page at www.DinnerInMinutes.com or email her at LindaDinnerInMinutes.com, follow her on twitter LGassenheimer.

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