Time 10m Yield 2 servings. Number Of Ingredients 7 Steps:
In a large resealable bag, combine the lemon juice, butter, oil, mustard, Worcestershire sauce and garlic. Add shrimp; seal bag and turn to coat. Refrigerate for 4 hours, turning occasionally. , Drain and discard marinade. Broil shrimp 4 in. from the heat for 4 minutes or until shrimp turn pink.
Time 30m Yield 4 servings Number Of Ingredients 12 Steps:
Butterfly the shrimp: Make a deep cut along the outer curved edge of a shrimp, then spread open like a book. Repeat with the remaining shrimp. Pat dry. Whisk the eggs with 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon parsley in a bowl. Heat about 1/8 inch olive oil in a large skillet over medium-high heat. Put the flour in a shallow bowl. Working in batches, dredge the shrimp in the flour, dip in the egg mixture and add to the skillet cut-side down; fry, turning, until lightly browned, about 3 minutes. Transfer to paper towels to drain. Pour out any oil from the skillet and wipe clean. Add the broth, wine and lemon juice and bring to a boil over medium-high heat. Add the tomatoes and cook until the sauce is slightly reduced, about 4 minutes. Push the tomatoes to one side; whisk in the butter a few pieces at a time. Stir in the shrimp and the remaining 1 tablespoon parsley. Meanwhile, put the spinach in a microwave-safe bowl, sprinkle with water and season with salt and pepper. Cover with plastic wrap and pierce the plastic; microwave until wilted, 3 to 5 minutes. Divide the spinach and shrimp mixture among plates and top with the sauce.
Time 30m Yield 4 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish. In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese. Sprinkle over the coated halibut. Bake for 15 to 18 minutes, or until fish flakes easily with a fork.
Time 45m Yield 2-4 serving(s) Number Of Ingredients 10 Steps:
Cook and stir shrimp, garlic and chili flakes in butter in a large skillet over medium heat, until shrimp are pink and cooked. Blend mustard, lemon juice, parsley, salt and pepper, add to shrimp mixture; heat thoroughly. Sprinkle with grated parmesan cheese if desired. Serve with white rice or cooked pasta. Delicious.
Time 45m Yield 4 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a 9x13 inch baking dish. In a medium bowl, mix the mustard-mayonnaise blend, olive oil, lemon juice, lemon pepper, salt, and bouillon. Pour the mixture over the chicken. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Time 1h Yield 4 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 375ºF. Melt butter with oil in a large flameproof casserole or ovenproof skillet over medium-high heat. Sprinkle chicken thighs with salt. Cook in batches 5 to 7 minutes, until golden brown on all sides. Remove chicken thighs from casserole as each batch cooks, and set aside on a plate. Reduce heat to medium, add shallots to fat remaining in casserole. Cook, stirring, 3 to 5 minutes until softened. Return chicken thighs to casserole, meaty side up, along with any juices that have accumulated on plate. Cover casserole and transfer to the oven. Cook 25 minutes, until chicken is cooked through. Remove chicken thighs from casserole. Arrange meaty sides up on a baking sheet. Spread 2 tbsp mustard evenly over thighs. Sprinkle with pepper. Return chicken thighs to turned-off oven to keep warm. Tip contents of casserole into a sieve set over a bowl, reserving contents of sieve. Skim off as much fat as possible from liquid in bowl. Return skimmed liquid to casserole, along with wine. Bring to a boil over high heat, stirring to scrape up any brown bits from bottom of casserole. Boil over high heat 3 to 5 minutes, until liquid has reduced slightly. Whisk in cream and remaining mustard. Stir in contents of sieve. Boil, stirring, 2 to 3 minutes, until sauce has thickened slightly. Taste and add salt and pepper if necessary. Arrange chicken thighs on a warm shallow serving dish and pour sauce over and around chicken. Garnish with thyme and serve at once.
Time 25m Yield 4 servings. Number Of Ingredients 14 Steps:
Cook pasta according to package directions; drain., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir until tender. Stir in flour until blended; gradually stir in broth, wine, mustard, tarragon, paprika and pepper. Cook and stir 5 minutes or until sauce is thickened., Reduce heat to medium; stir in shrimp and cream. Cook, covered, 2-3 minutes or until shrimp turn pink. Serve with pasta; sprinkle with cheese.
Time 15m Number Of Ingredients 7 Steps:
Season shrimp with salt and pepper. Toss with 1/4 cup Dijonnaise. Place panko in a wide, shallow dish. Coat shrimp in panko, pressing to adhere. Heat 3 tablespoons oil in a large nonstick skillet over medium-high. When oil shimmers, add shrimp in a single layer. Cook, flipping once, until golden brown, crisp, and just cooked through, about 5 minutes. Transfer to a wire rack. In a large bowl, whisk together remaining 2 tablespoons Dijonnaise, 1 tablespoon oil, and 1 tablespoon water. Season with salt and pepper; stir in tomatoes. Add greens; toss to coat. Serve immediately with shrimp.
