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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The Scandinavian liquor aquavit adds unique flavor to this appetizer. Pour Champagne and chilled Alsace Riesling with the meal; offer lemonade with a touch of grenadine, too. Ingredients:
1/2 cup aquavit |
2 tablespoons yellow mustard seeds |
1 tablespoon whole coriander seeds, crushed |
1 tablespoon sugar |
2 teaspoons whole allspice |
2 bay leaves |
2 teaspoons plus 2 tablespoons dijon mustard |
1/2 cup chopped fresh dill plus 1 bunch fresh dill sprigs |
4 cups water |
2 pounds uncooked large shrimp, peeled, tails intact, deveined |
1/3 cup fat-free mayonnaise |
1 cup yellow teardrop tomatoes |
1 cup small cherry tomatoes |
Directions:
1. Combine first 6 ingredients in large bowl. Stir in 2 teaspoons Dijon mustard and 1/4 cup chopped dill. Set marinade aside.
2. Place 1/4 cup chopped dill in medium saucepan. Add 4 cups water. Bring to boil. Stir in shrimp. Remove from heat. Let stand until shrimp are opaque in center, about 2 minutes. Drain shrimp; reserve 1/4 cup cooking liquid. Stir reserved cooking liquid into marinade. Add shrimp. Cover; chill 2 hours, tossing occasionally. Drain; reserve 3 tablespoons marinade.
3. Mix mayonnaise, 2 tablespoons Dijon mustard and 3 tablespoons marinade in small bowl. Season with salt and pepper. (Shrimp and sauce can be made 6 hours ahead. Chill separately.)
4. Arrange dill sprigs on platter. Arrange shrimp and tomatoes atop dill. Serve with sauce.
5. Per Serving: calories, 152; total fat, 3 g; saturated fat, 0.5 g; cholesterol, 172 mg. Nutritional analysis provided by Bon Appétit
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