The complementary flavors of toasted mustard and fennel seeds become a sophisticated crust for shrimp. Serve on field greens with a drizzle of apricot dressing.
15m
PREP TIME
5m
COOK TIME
229
CALORIES
11
INGREDIENTS
Servings: 4
Ingredients
- Fennel & Mustard Crusted Shrimp
- 1 tablespoon McCormick Gourmet™ Organic Yellow Mustard Seed
- 1 teaspoon McCormick Gourmet™ Organic Fennel Seed
- 1 teaspoon hot water
- 1/8 teaspoon McCormick Gourmet™ Organic Ground Turmeric
- 1 pound (16 to 20 count) jumbo shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 4 cups field greens
- Apricot Dressing
- 1/4 cup apricot preserves
- 2 tablespoons fresh lime juice
- 1 tablespoon reduced sodium soy sauce
- 1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
INSTRUCTIONS
- 1 Heat a small skillet on medium heat. Add mustard and fennel seeds; cook and stir about 2 minutes or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Finely crush seeds using a small food processor, a clean coffee grinder, a rolling pin or a mortar and pestle. Pour into small bowl. Stir in hot water and turmeric. Let stand 5 minutes
- 2 Meanwhile, mix apricot preserves, lime juice, soy sauce and sea salt in small bowl with wire whisk until well blended. Set aside
- 3 Coat shrimp evenly with seed mixture. Heat oil in large skillet on medium heat. Add shrimp; cook 3 to 5 minutes or just until shrimp turn pink, turning once. Divide greens among 4 serving plates. Top with shrimp. Drizzzle with apricot dressing
