I have to give credit to the chef over at Liberty Tree in Washington, D.C. for the inspiration for the sauce. He makes his own mustard (which is currently soaking here at my house but will take a month to come to fruition), but you and I can both easily use a jar of stone ground mustard for our purposes right now. Note: If you made last night's dish, you have your own quickly pickled jalapenos on hand. If not, you can certainly substitute jarred or canned.
Blackened Shrimp with Maple-Mustard Sauce
Serves: 1 Time: 15 minutes Difficulty: Easy as easy can be
- 6 shrimp, peeled and deveined
- 2 T. blackening seasoning
- 1 T. stone ground mustard
- 1 T. maple syrup
- 6 slices of pickled jalapeno, plus some of the pickling liquid
- blended oil
Whisk together the mustard, maple syrup, and about 2 T. of the pickling liquid.
Heat 1 T. of oil in a skillet.
Liberally season the shrimp with the blackening seasoning. Cook them in the skillet for 1-2 minutes on the first side and 1 minute on the second - just until they are turning pink and cooked through.
Plate the shrimp and drizzle with the sauce. Finish with the pickled jalapenos.