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Deviled Shrimp

September 18, 2010

It’s all in the name.  And yes they are devilish hot, but a great beginning to a dinner with flavors galore.  I make a lot of shrimp recipes whether it be for appetizers or entrees, hot and cold.  They are easy to do, fast and most people enjoy them.


Deviled Shrimp


  • 1 lb. Medium Shrimp (10-12 per person)
  • 1 t. Kosher Salt
  • 1 t. Cayenne Pepper
  • 1 t. Paprika
  • 1 t. Ground Cumin
  • 2 t. Butter (melted)
  • 1 Lime or Lemon
  • Mustard Powder (optional)
  • 2 Lemons (for garnish)
  • Fresh Parsley (for garnish)


  1. Peel and devein the shrimp leaving the tails intact
  2. To make “Devil” mix: Mix the salt and spices together and form into a paste with the melted butter and the grated zest of 1 lime or 1/2 lemon with a little of their juice
  3. To make it hotter add more cayenne or a little mustard powder.
  4. Marinate the shrimp in this mixture for about 2 hours.
  5. Cook under a medium-high broiler until the shrimp are cooked and the tail shells are pink.
  6. Garnish with  lemon wedges

(Serves 4)

(Adapted from “Savoring Ireland Cooking through the Seasons” by Nuala Cullen)

6 Comments leave one →
  1. September 19, 2010 06:54

    That picture says it all…. 🙂

    • September 19, 2010 23:05

      Thank you Mr. Gorman. This is spicy and so good, but I am new at trying to photograph food, so I appreciate that comment. Have photographed wild animals in the past, so I guess shrimp fall into that category.


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