Shrimp Dijon
Hey Foodie Friends, I recently took off our TATM menus one of the signature appetizers that I first introduced at my French 75 in Laguna Beach years ago….Shrimp Dijon. Not too long ago I ran another shrimp appetizer special which was a take-off on the classic Southern ‘Shrimp & Grits’. I dredged the shrimp in Cajun spices, charred them, and served them atop a creamy Parmesan polenta with a spicy Creole shrimp sauce. It quickly began to way outsell the Shrimp Dijon…maybe because it was new and spicy and maybe because I’d had it on the menu for some time. Funny, how different the diners are in Newport…up there I couldn’t give this dish away….same goes for my Pastrami Ruben…wildly popular in SJC but in Newport the cooksended up eating the pastrami. In any case, in order to satisfy those among you who miss the Shrimp Dijon, I have decided to share my recipe for it so you can make it at home when you’re jonesing for it. Mustard and shrimp don’t seem like a likely match but I had some Stone Crabs long ago that was served with a Dijon Aioli so I thought why not try mustard with one of its shellfish cousins which turned out to be a really good pairing. So, here it is. You can use many different sizes of shrimp but larger ones should be cut in half lengthwise to shorten the cook time. The other recommendation is that you buy shrimp wild harvested from the Gulf of Mexico….I mean of America. I hope you enjoy this. You’re Welcome… David & Tino
