Savory Mustard Sauce for Shrimp or Fish (Recipe)

Going along with my theme of somewhat quick weeknight meals, this is another marinade that I like to use for shrimp, or fish. This could even work well with pasta. This one takes some cooking time, but a double batch can be made ahead of time, portioned out and kept in the freezer until needed. This one works great for unexpected guests because it seems a big more upscale in terms of flavor profile.


Here's what you'll need:
1 tbsp. neutral-flavored oil (canola, avocado, etc.)
1 medium onion, diced
1 medium carrot, sliced into thin rounds
1/8 cup whiskey
3 tbsp. butter
2 tbsp. dijon mustard
1 tbsp. dark brown sugar, loose is okay
1 tbsp. tomato paste
1 tsp. granulated garlic (or 1 clove fresh garlic, minced)
1 tsp. onion powder
1 tsp. smoked paprika
Salt and pepper to taste


Here's what you'll do:
- In a medium skillet (I use an 8-inch cast iron, but any skillet will work) over medium heat, add the oil and let it heat up for 1 minute.
- Add the diced onions and saute for 2 minutes or until translucent. Then add carrots and saute for 2 minutes (saute for more time if you like your carrots softer; you can test it by piercing it with a fork or paring knife).
- Sprinkle about 1/4 tsp of salt over the vegetables (more or less depending on your taste).
- Add the whiskey and let it cook off for 1-2 minutes. Then add the mustard, brown sugar, tomato paste, garlic, onion powder and smoked paprika. Saute for 2 minutes or until sugar is dissolved and garlic is fragrant.
- Add shrimp and cook for 30 seconds on each side until pink. Sprinkle a bit of salt and pepper on each side as you cook.
- Once the shrimp is mostly pink and curled, turn the heat off and add the butter to finish the sauce. Stir to incorporate, take a little taste of the sauce and add more salt and pepper if needed.
- Serve over cooked pasta or on a plate with salad.
- Top with freshly grated Parmesan cheese if desired.
- Enjoy!