On a hot summer day, nothing sounds better than a light dinner featuring grilled shrimp! We asked Chef Ray from Euphemia Haye for one of his classic recipes – Honey Mustard Shrimp. The recipe is fairly simple – perfect for an evening when you just want to fire up the grill, crack open a beer and relax. Make sure to get some fresh Gulf shrimp from Cortez Bait and Seafood or another market that sells local seafood, and you’re good to get grilling! Chef Ray recommends it as an appetizer, but if you want to use it as a dinner entree, add some more shrimp and serve over rice. Enjoy!
HONEY MUSTARD SHRIMP
(Serves 6 appetizers)
• 24 – Shrimp 15 – 20/Lbs., peeled, deveined, and butter flied (tails in tact)
• 1 Recipe Euphemia Haye’s Cajun Seasoning (recipe below)
• 1 Recipe Euphemia Haye’s Honey Mustard Sauce (recipe below)
• Olive Oil (to coat shrimp with)
• Parsley (for garnish)
Lay the shrimp out with the white side up. Season the shrimp liberally with our Cajun seasoning (see recipe below). Lightly coat the shrimp with olive oil. Grill shrimp over a gas fired grill or hot coals until just done. Place 2 ounces of E.H. honey mustard sauce (see recipe below) on six small plates. Lay 4 cooked shrimp attractively on the sauce of each plate. Garnish with parsley and serve immediately.
CAJUN SEASONING
(Makes about 5 oz.)
2 Tbsp. Salt
1/2 tsp. Oregano
1 Tbsp. White Pepper
1/2 Tbsp. Dry Mustard
1/2 tsp. Cayenne Pepper
1/2 Tbsp. Black Pepper
1/2 tsp. Thyme Leaf
1/2 tsp. Basil
1/3 Cup Paprika
1/2 tsp. Marjoram
2 Crushed Bay Leaves
1 1/2 Tbsp. Gumbo File (such as Zatarain’s or Chef Paul Prudhomme’s Magic Seasoning Blend)
1 Tbsp. Garlic Salt
Mix all of the ingredients together well.
HONEY MUSTARD SAUCE
(Makes about 3 cups)
1 Cup Honey
3 Dashes Hot Pepper Sauce
1 Tbsp. Dry Mustard
1/2 Cup Ketchup
1 Dash Cayenne
1 1/2 Cup Mustard (Poupon style)
1 Dash White Pepper
In a heavy bottomed pot mix ingredients together and bring to a boil over a medium heat. Whisk occasionally, as the sauce will want to stick to the bottom of the pot.