Grilled Shrimp Sauce

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Servings: 1 Difficulty: Advanced
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A vibrant, emulsified tarragon and mustard sauce that perfectly complements grilled shrimp
Grilled Shrimp Sauce recipe image
Grilled Shrimp Sauce recipe image
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Grilled Shrimp Sauce

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 90.9

Description

This recipe creates a sophisticated, creamy emulsion sauce that elevates simple grilled shrimp into a restaurant-quality meal. The base combines the herbal brightness of tarragon vinegar with the sharp tang of Dijon mustard and fresh lemon juice. Shallots and garlic provide an aromatic foundation, while a slow emulsification of vegetable and olive oils creates a rich, velvety texture without dairy. The optional touch of hot sauce adds a subtle kick that balances the acidity. It serves as both a marinade for the shrimp and a finishing sauce, ensuring every bite is flavorful. Perfect for summer barbecues or quick weeknight dinners, this sauce brings a bright, Mediterranean flair to your seafood dishes.

Ingredients

Directions

  1. Place tarragon vinegar, minced shallots, minced garlic, Dijon mustard, lemon juice, salt, pepper, and optional hot sauce into a blender.
  2. Blend on low speed until solids are finely chopped and ingredients are well combined.
  3. In a separate container, combine 1/2 cup vegetable oil and 1/2 cup virgin olive oil.
  4. With the blender running on slow speed, slowly drizzle the oil mixture in a thin, steady stream to create a creamy emulsion.
  5. If the blender struggles or air pockets form, stop the machine, remove the cap to release pressure, and scrape down the sides before continuing.
  6. Peel and devein 1 pound of shrimp, then place them in a ceramic bowl.
  7. Pour a portion of the prepared sauce over the shrimp to marinate, tossing to coat evenly.
  8. Add 1 cup chopped fresh parsley (or 1/4 cup dried parsley) to the marinade.
  9. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
  10. Soak bamboo skewers in water for 30 minutes to prevent burning.
  11. Thread the marinated shrimp onto the soaked skewers.
  12. Grill the shrimp over medium-high heat for 3-4 minutes per side, until pink and opaque.
  13. Serve immediately, drizzling any remaining sauce over the grilled shrimp.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 90.9kcal
% Daily Value *
Total Fat 1.5g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 187.4mg8%
Total Carbohydrate 21.2g8%
Dietary Fiber 7.6g31%
Sugars 2.4g
Protein 4.8g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover sauce in an airtight container in the refrigerator for up to 3 days. The emulsion may separate; stir or blend briefly before using.

Substitutions: If you do not have tarragon vinegar, use white wine vinegar with a pinch of dried tarragon. Canola or sunflower oil can replace vegetable oil.

Tip: For a richer flavor, use high-quality extra virgin olive oil for the emulsion. Be careful not to over-grill the shrimp, as they can become tough and rubbery.

Safety: Ensure shrimp are cooked until opaque and firm to avoid foodborne illness. Keep raw shrimp separate from cooked items to prevent cross-contamination.

Keywords: shrimp, grilled, sauce, tarragon, mustard, emulsion, seafood, mediterranean, lemon, garlic, shallots, vinegar, marinade, blender, summer, dinner, easy, quick, olive oil, hot sauce
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