PostHeaderIcon Dijon Shrimp Over Sauerkraut


I’ve been craving sauerkraut for days now, but I haven’t been in the mood for hotdogs. I usually scoop the kraut over Hebrew Nationals and slather on the mustard. I was on the hunt for something different and I ran into a fantastic sale on jumbo wild caught shrimp at Sprouts Farmer’s Market. If you follow The Rogue Cookie Facebook Page, then you know how much I love Sprouts. This grocery chain always has great prices, the freshest produce, and really great seasonal meats and seafood.

Here’s what I experimented with…this turned out great and I think I’ll make it again. Sounds like a crazy combo, but it¬†definitely¬†satisfied my kraut craving. Let me know what you think about this recipe and I’d love to know how you like to eat your kraut!

Dijon Shrimp & Sauerkraut

Rating: 31

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Dijon Shrimp & Sauerkraut


  1. 5 raw jumbo wild caught shrimp cleaned and shelled
  2. 2 Tbs. Dijon mustard (I use French's brand)
  3. 1/4 Cup Chicken broth
  4. 1 Tbs. Lime juice
  5. Garlic salt to taste
  6. Sauerkraut


Place shrimp in a sauce pan over medium-high heat. Add all over 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.

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