Maple mustard shrimp is a low-maintenance, quick-cooking dish dependent on buying shrimp already cleaned.
The glaze takes a mere 5 minutes to throw together and the trip under the broiler less than 10.
We all need more of these no-fuss recipes in our lives! Recipes with wildly delicious big flavors.
The glaze is slightly sweet and a little tangy with maple syrup, butter, Dijon mustard, red wine vinegar and Worcestershire sauce.
If you have the extra time allow the shrimp to soak up the glaze for an hour or two before broiling. You can also grill these in a grill pan or threaded on skewers.
I served my shrimp over fresh kale sautéed in garlic and couscous: a tiny, round pasta that cooks in 5 minutes. Talk about simple.
All that couscous requires is a little hot water and a few minutes to work its magic. A fluff of the fork and you have a versatile grain-like pasta that is indescribably good.
Especially when it soaks up all that tasty finger-licking glaze.
The starring attraction.
- 1 + ½ pounds medium or large raw shrimp, deveined
- ¼ cup maple syrup (I used grade B)
- 4 tablespoons butter, melted
- 3 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 1 teaspoon Worcestershire sauce or tamari for gluten-free
- fresh black pepper and coarse salt
- fresh chopped parsley, cilantro or green onion, for garnish
- - 2 hours before cooking: In a bowl big enough to hold the shrimp whisk together the syrup, butter, mustard, vinegar, Worcestershire sauce, and ½ teaspoon black pepper. Add the shrimp and toss to coat. Refrigerate.
- With oven rack in the middle preheat broiler. Grease a large, rimmed baking sheet. Spread the shrimp out in one layer and pour any excess glaze over them. Sprinkle lightly with salt.
- Broil until shrimp start to curl and turn opaque 4 - 8 minutes depending on their size. Sprinkle with garnish and serve immediately.
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