Chef Tony Hamati from Schmooze Restaurant shares a recipe for a tasty sauteed shrimp cocktail just in time for the holidays.

INGREDIENTS

• 2 tablespoons of olive oil

• 1 pound of jumbo shrimp

• 1 tablespoon of herbs de Provence

• Salt and freshly ground pepper

• 1 1/4 cup of plain yogurt

• 2 tablespoons of mayonnaise

• 2 tablespoons of whole-grain mustard

• 1 1/2 tablespoons of maple syrup

• 1 teaspoon ground turmeric

• 1/4 cup of chopped fresh basil

INSTRUCTIONS

In a large skillet, heat oil over medium-high heat.

Add shrimp and herbs de Provence.

Season to taste with salt and pepper.

Cook the shrimp, stirring frequently, until pink and cooked through, about 3 minutes each side.

In a small bowl, mix yogurt, mayonnaise, mustard, maple syrup, turmeric, and basil until smooth.

Season with salt and pepper, to taste.

Place the yogurt mixture in a dipping bowl.

Place bowl on a serving platter along with cooked shrimp

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