This was a recipe I found in the 11th hour right before my guests were about to arrive. Yikes! Nothing like cutting it close.
Shhhh, you didn’t hear it from me, but there’s “Dijon Mustard” in this recipe. I almost second guessed myself when I saw this as one of the ingredients. Yes, Dijon Mustard. I don’t know, but it works. What can I tell ya? Brilliant.
It added a little “Je ne sais quoi” and a bit of a kick-in-the-pants to the dish. Everyone that tried it really liked it. Do you know how I can tell? Other than the “Yummms” coming from everyone, it was gobbled up in no time flat. No leftovers. Alas, I was looking forward to some for lunch the next day. I know, I know…1st World Problem.
I used fresh shrimp the first time I made it and frozen/thawed shrimp the second time. Both were equally as good. I also sprinkled a handful of seasoned Italian bread crumbs over the top before baking.
Serve it over white rice or your favorite pasta and you’ll have yourself a nice little meal.