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Appetizers, Salads and Breads:
Shrimp in Dijon Vinaigrette

from Above & Beyond Parsley...
Food for the Senses



INGREDIENTS:
3 pounds large shrimp, peeled and deveined
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped shallots
1/2 cup tarragon vinegar
1/2 cup white wine vinegar
1 cup olive oil
8 tablespoons Dijon mustard
4 teaspoons red pepper flakes
2 teaspoons salt
Freshly ground pepper, to taste
1 tablespoon fresh lemon juice
TO PREPARE:

Cook shrimp in boiling salted water until pink.  Drain and transfer to a large bowl.  Combine remaining ingredients and pour over warm shrimp.  Toss well so that every shrimp is coated.  Cover and refrigerate for at least 8 to 10 hours (overnight is best).  Drain excess sauce from shrimp before serving.  Serve in a large bowl lined with lettuce and kale.

SERVES 8 TO 10



Copyright 1992 The Junior League of Kansas City, Missouri, Inc.  All rights reserved.

To purchase copies of Above & Beyond Parsley, call the Junior League of Kansas City, Missouri at (816) 444-2112 from 8:30am-4:30pm M-F Central time.

The Junior League of Kansas City, Missouri, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Above & Beyond Parsley, are returned to the community.
 

   

 
 

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