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Dijon-sauced shrimp topped with fresh herbs sits on a bed of sauerkraut on a plate.
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Dijon Shrimp Over Sauerkraut

This Korean inspired shimp dish is a delight for the tastebuds and a delicious way to get fermented foods into your diet!
Course Mains
Cuisine Korean
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 Serving
Calories 57kcal
Author Heather Cooan

Ingredients

  • 5 raw jumbo wild caught shrimp cleaned and shelled
  • 2 Tbs. Dijon mustard I use French's brand
  • ¼ Cup Chicken broth
  • 1 Tbs. Lime juice
  • Garlic salt to taste
  • Sauerkraut

Instructions

  • Place shrimp in a saucepan over medium-high heat.
  • Add all other ingredients into the pan and bring the mixture to a boil.
  • Cover the pan and let steam until the shrimp is pink and cooked through. Remove from heat and serve over a pile of sauerkraut. Garnish with fresh parsley, if using.

Notes

You can absolutely sub out the sauerkraut for kimchi instead. I'm sure it would be just as amazing!

Nutrition

Calories: 57kcal | Carbohydrates: 3g | Protein: 8g | Fat: 2g | Fiber: 1g
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