Sauteed Rock Shrimp


  • lemon juiced
  • 4 tube(s) bread
  • 2 dozen rock shrimp inch shells
  • 2 tablespoon(s) Dijon mustard
  • ½ bottle(s) beer
  • 1 box(es) mushrooms, sliced
  • 3 clove(s) garlic, minced
  • + 2 more ingredients
    • onion, chopped
    • 2 tablespoon(s) oil

In skillet, saut onion, garlic, and mushrooms in oil. Add beer and Dijon mustard, stir to combine. De-vein rock shrimp by splitting under the tail and removing vein. Place shrimp in sauce and cook on low heat 15 minutes, or until tails curl and shrimp turn orange. Pour lemon juice over shrimp, re...

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