Description
A recipe for Fennel and Mustard Crusted Shrimp With Apricot Dressing

Ingredients

• 1 tablespoon McCormick Gourmet Collection Mustard Seed
  
• 1 teaspoon McCormick Gourmet Collection Fennel Seed
  
• 1 teaspoon hot water
  
• 1/8 teaspoon McCormick Gourmet Collection Ground Turmeric
  
• 1 pound extra large shrimp (16 to 20 count), peeled and deveined
  
• 1/4 cup apricot preserves
  
• 2 tablespoons fresh lime juice
  
• 1 tablespoon light soy sauce
  
• 1/4 teaspoon coarse sea salt
  
• 2 tablespoons oil
  
• 4 cups field greens

Preparation
Prep Time:15 minutes | Cook Time: 5 minutes

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. Coat shrimp evenly with seed mixture.

2. Mix apricot preserves, lime juice, soy sauce and sea salt in small bowl with wire whisk until well blended. Set aside.

3. 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. Serve with apricot dressing.

Nutrition
no information available

Serves
Makes: 4 servings

Variations
no information available