It’s time to break out the mustard! There are all kinds of fantastic and unique and new mustard-based products out on the market, and we may even be a little apprehensive to stray from the classic ‘yellow’ mustard, but we’ve been doing some experimenting lately, and with great results. Mustard is a condiment consisting naturally of the mustard seed (whether it be yellow, black or brown) simply mixed with vinegar, water, or other liquids and then flavoured with an endless repertoire of herbs, spices and interesting blends.
Kozliks, a Canadian company, has come up with some interesting combinations in their product line. I found out from their website that Canada grows more than 90 per cent of the world’s mustard. There are all kinds of interesting mustard facts, too numerous to list here, so check out their website if mustard is your condiment of choice: ww.mustardmaker.com.
So while you’re on the go this summer, and need a quick, pre-game meal, or want to jazz up a Saturday night barbecued pork chop, experiment with a different type of mustard and break out the flavour. While doing just that, Jody’s husband created this fantastic quick Shrimp Sandwich, using Kozlik’s Creole flavoured mustard. You can find these and a ton of other flavoured mustards at any specialty or grocery store. You can find ‘garlic scapes,’ the curly top to new garlic, at the market now, usually sold in bags for just a few bucks.Heat your oven to 400 degrees;
Cut rolls in half, but not all the way through, open them up slightly, butter them and just toast lightly, about 5 minutes;
In a sauté pan, heat olive oil over medium-high heat and then add onion and garlic scapes; sauté about 4-5 minutes;
Add shrimp and cook only 2 minutes per side, until just opaque; stir in mustard and cook for 1 more minute;
turn off heat, squeeze lemon juice over the entire dish;
Place a little shredded cabbage in each roll, and then stuff 6 shrimp into each roll; serve immediately.
Creole Mustard Shrimp Sandwich
- 4 soft rolls
- A little soft butter
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 cup chopped garlic scapes
- 24 large shrimp, peeled, de-veined and tails removed
- Juice of half a lemon
- 2 tbsp Creole Mustard (or your favourite whole-grain mustard)
- 1 cup finely shredded cabbage