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Saucy Mama Smoky Garlic Shrimp Florentine

By 9:09 PM , , ,

Saucy Mama condiments and contests are nothing new to this kitchen.  The latest food blogging contest - "Skinny Mama" challenged participants to create "skinny" recipes using some of their new mustards.  Among others, the shipment of mustards we could use included "Champagne Honey", "Chipotle" and our personal favorite, "Smoky Garlic".
After going through a bunch of recipe ideas, The Wife and I narrowed it down to a couple.  This was our first idea.  The great thing about mustard is that it is a very low calorie way to impart a ton of flavor. 

This recipe is gluten free, low calorie, low fat and low carb.

Saucy Mama Smoky Garlic Shrimp Florentine
1 Tablespoon Olive Oil
1 Diced Red Onion
2 Tablespoons Minced Garlic
1 Cup of Dry White Wine (We used Chardonnay)
1 lb. Frozen Shrimp
1/2 Cup Saucy Mama Smoky Garlic Mustard
1/2 Cup Fat Free Greek Yogurt
1 pinch of salt
1 Teaspoon Black Pepper

Heat the olive oil in your pan on medium heat and add onion. Saute until translucent and fragrant, about 5 minutes.  Stir in your garlic and cook for another minute or two.  (You don't want to add your garlic too early or it can burn rather than cook.)

Add your wine and let this come to a simmer, add your frozen shrimp, and let this come just to a simmer.  Stir in your Saucy Mama Smoky Garlic Mustard, reduce heat and simmer for 10 minutes.
While the shrimp are simmering, in a separate bowl combine your yogurt, salt and pepper.

You're going to need to temper your yogurt.  By tempering, I mean putting the hot liquid into the cold liquid before you put the cold liquid into the hot liquid.  A simpler way of saying that is put 1/2 a cup of your hot liquid from the shrimp into the yogurt and stir to combine.  Then pour your seasoned yogurt into the shrimp, stir to combine and remove from heat.  By tempering the yogurt, you raise the temperature slowly so it doesn't separate into curds and whey.

We served this over steamed spinach and it was perfect to sop up the mustardy sauce.  We added a little Sriracha for heat.


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  1. Are these mustards available locally/retail or only via mailing from the web site? Sounds delish.

  2. Apparently they are available locally some places, though I haven't been able to find a list of locations. This might help: http://www.barhyte.com/index.php?option=com_content&view=article&id=101&Itemid=194

  3. Thanks for the information. I hope you all win the contest with your great recipes and put RVA on the map. Again, thanks for sharing everything.