Low-Carb Shrimp with Mustard-Horseradish Sauce
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Category
Main Dish
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Cusine
Low-Carb
What do you need?
How to make?
Ingredients
1-2 thin slices lemon
salt to taste
1 pound large or jumbo raw shrimp, thawed if frozen
4 tsp. fresh squeezed lemon juice
4 tsp. Dijon mustard
2 1/2 T extra-virgin olive oil
1 T prepared horseradish
2 tsp. sour cream
salt and fresh-ground black pepper to taste
1-2 T finely chopped green onion
Directions
If using frozen shrimp, thaw overnight in refrigerator. Find a pan that will hold shrimp in close to a single layer, fill half full of water, add lemon slices and salt to taste and bring to boil. Let water boil 5 minutes, or long enough to get lemon flavor in the water. While water boils, whisk together the lemon juice, Dijon mustard, extra-virgin olive oil, horseradish, and sour cream. Season to taste with salt and fresh ground black pepper. Taste sauce and see if you want a bit more sour cream. Chop green onions and mix into sauce. After water has boiled for 5 minutes reduce the heat to simmer, add shrimp, and cook until shrimp turn opaque and pink and feel firm, about 2-3 minutes. Don’t overcook or shrimp will turn rubbery. Drain shrimp in a colander placed in the sink and discard lemon. When shrimp has drained place in a bowl and mix with the sauce. Serve right away for a warm dish or chill the shrimp and serve cold.