Tuesday, April 30, 2013

Baked Shrimp in my Poppy Ginger Dressing

- 14 oz. package of precooked shrimp

- 1 tsp. chives
- 1 tsp. chopped ginger
 - 1/2 tsp. of Mustard Pommery or any other whole-grain mustard
- 1/2 tsp. Poppy Seeds 
- 1/4 tsp. Black Pepper
- 1/4 tsp Dark Chili Powder
- 1/4 tsp. Paprika 
- 1/4 tsp. Black Yruffle Oil 
- 2 tbsp. Apple Cider Vinegar  
- Sea Salt to taste 
(I use a sea salt grinder and turned it 5 times) 

Prior to cooking, make sure your shrimp is completely defrosted. 
If you are pressed for time, place your shrimp into a colander and run cold water over it for about a half an hour to quickly defrost shrimp taken from the freezer. 

Preheat your oven to 350 degrees. 

Mix your dry ingredients (chives, poppy seeds, chili powder, black pepper, salt and paprika)  with the mustard and ginger in a bowl.

Then add the truffle oil and the apple cider vinegar. 

Mix well.  

Take your defrosted shrimp and add it to your dressing being sure to thoroughly coat the shrimp. 

If you want to intensify the flavors, you can prepare this ahead of time and allow the shrimp to marinate in the dressing in the refrigerator before cooking. 

Take a piece of parchment paper and line your baking dish. 

Spread out the shrimp on the parchment paper.

Cook for 5-7 minutes. 

Be careful not to over cook the shrimp since it is already pre-cooked you don't want to have it become rubbery. 

I served mine over my mediterranean cole slaw recipe with some roasted asparagus. 

This dressing is also delicious on grilled chicken or shrimp kebabs. If you'd like it to be spicy, simply add 1/4 tsp. of hot pepper flakes to the dressing. 

If you intend to use this recipe for a marinade I would suggest you double the recipe. 

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