Shrimp In Mustard Sauce Appetizer
¼ cup Tarragon Vinegar
¼ cup Red Wine Vinegar
1 teaspoon Fresh Ground Black Pepper
4 tablespoons Dijon Mustard
2 teaspoons Red Pepper Flakes
1 teaspoons Sea or Kosher Salt
½ cup Olive Oil
¼ cup minced Italian Parsley
6 green onions (chopped)
4 tablespoons Old Bay seasoning
2.5 pounds shrimp, peeled and deveined (13-15 count/size).
Save shrimp shells for stock.
Whisk together tarragon vinegar, red wine vinegar, black pepper, Dijon mustard, red pepper flakes, and salt in a bowl. Drizzle in olive oil. Stir in parsley and green onions.
Bring to a full boil 6 quarts of water with Old Bay seasoning. Add shrimp. Cook shrimp in boiling water 2-3 minutes, just until pink. Quickly drain shrimp in colander to stop the cooking and remove water. Mix shrimp with mustard sauce and refrigerate over night. Serve chilled.