Shrimp Dijon


  • 2 lbs shrimp, shelled and deveined
  • 2 tbs pickling spice
  • 1/2 cup red wine vinegar
  • 1/4 cup canola oil
  • 3 tbs chives, minced
  • 2 tbs Dijon mustard
  • 1 tbs horseradish
  • 3 tbs dill pickle, chopped
  • kosher salt and black pepper to taste
  • 2-3 tbs cayenne pepper
  • Parsley, for garnish

This is a spicy shrimp dish that can be served as a main course or appetizer.


  • Bring to a  boil enough salted water with the pickling spice to cover the shrimp.
  • Boil the shrimp for 3-5 minutes.  Do not over cook. Drain well.
  • Combine the remaining ingredients, except for the parsley.
  • Once the shrimp has cooled add to the Dijon sauce.
  • Cover and marinate covered for several hours or as much as overnight, which is best. Turn occasionally.
  • Before serving drain excess marinade, arrange in chilled serving bowls and garnish with parsley.
  • If desired you can add the excess sauce to a bowl for dipping or sopping with French bread.

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