Go Back Email Link
+ servings
3 mini appetizer cups filled with shrimp in a Key Lime Mustard Sauce.

Key Lime Mustard Sauce

Arlene Mobley - Flour On My Face
Serve this Key Lime Mustard Dipping Sauce with boiled Florida Gulf Pink shrimp or your favorite seafood. Serve large boiled or steamed shrimp in mini martini glasses with the cooked shrimp for mini individual shrimp appetizers.
5 from 8 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Condiment
Cuisine Key West
Servings 2 cups
Calories 354 kcal

Ingredients  

  • 1 pound salted butter
  • 2 tablespoons Worcestershire sauce
  • ¾ cup Dijon mustard
  • ½ cup cooking sherry
  • ½ cup Key lime juice
  • 1 small green onion minced
  • 1 clove garlic minced
Follow Flour On My Face on Pinterest

Instructions 

  • Prepare all of the ingredients before starting. Mince the green onion and garlic and set it aside.
  • Place the sticks of butter in a large saucepan or skillet. Next add the Worcestershire sauce, Dijon mustard, cooking sherry and Key lime juice to the pan.
  • Add the minced green onion and garlic to the pan. Bring the ingredients to a simmer. Simmer, occasionally whisking for 10 minutes or until slightly thickened.
  • Remove the pan from the heat. Serve as a boiled shrimp dipping sauce or with your favorite, crab or fish.

Notes

Nutrition

Serving: 3Tablespoons | Calories: 354kcal | Carbohydrates: 3g | Protein: 1g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 570mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1168IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2