(With a three mustard dill sauce)
Fish bones and shells are a tremendous source of flavor but unfortunately it can be
messy to serve shrimp in the shell (and down right dangerous to serve bones). This
recipe uses the shrimp shells and tails, but the end dish can be elegantly plated and
served. Most any fish mongers (even at your local grocery store) will prepare the
shrimp as stated below. The size (20 - 22) refers to how many shrimp you get in
a pound.
Ingredients
1½ lbs of 20 - 22 shrimp, cleaned, tails on, shells on the side
½ c Dijon mustard
¼ c brown mustard
½ c onion, rough chop
¼ c yellow mustard
4 garlic cloves, 1 whole smashed and 3 diced
½ c water
½ c clam juice
1 bunch of dill (approx 1 cup)
2 T fresh lemon juice
1 bay leaf
Directions
Place a medium sauce pot over medium heat. Add a little EVOO and the shrimp
shells. Toast the shells for approx 2 min to help release their flavor. Then add the
onions and cook until translucent, stirring often (you do not want the onions to
brown). Meanwhile combine your liquids and mustards in a mixing bowl and stir
together. Once the onions are cooked through (8 - 10 min) add your mustard/
liquid mix, 1 whole garlic clove, 1 bay leaf, half the dill (very roughly chopped) and
cover. Bring to a boil, then reduce to a simmer, and remove lid. Cook until the
mixture is reduced by half (approx 20 - 30 min). Then strain your sauce and place
just the reduced liquid back in the pot.
Shrimp
While the sauce is reducing add your shrimp to a large bowl and toss with salt and
pepper. Once your sauce is ready and strained, get a large sauté pan over midhigh
to high heat and add EVOO. When the oil starts to shimmer add your shrimp,
diced shallots and diced garlic. Let the shrimp sit (don't touch) and form a nice sear
on the one side (approx 3 - 4 min). Once the shrimps are browned flip them. This
time only cook them for 1 -2 min to get a little sear, then pour in the sauce around
the edges of the pan. Add till the sauce is about halfway up the shrimp. Cook for
1 - 2 more minutes, then toss the shrimp once to coat and serve. Finish with diced
fresh dill.
