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
Ingredients
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1 lb. Medium Shrimp (10-12 per person)
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1 t. Kosher Salt
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1 t. Cayenne Pepper
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1 t. Paprika
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1 t. Ground Cumin
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2 t. Butter (melted)
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1 Lime or Lemon
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Mustard Powder (optional)
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2 Lemons (for garnish)
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Fresh Parsley (for garnish)
Preparation
- Peel and devein the shrimp leaving the tails intact
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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
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To make it hotter add more cayenne or a little mustard powder.
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Marinate the shrimp in this mixture for about 2 hours.
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Cook under a medium-high broiler until the shrimp are cooked and the tail shells are pink.
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Garnish with lemon wedges
(Serves 4)
(Adapted from “Savoring Ireland Cooking through the Seasons” by Nuala Cullen)
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6 Comments
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That picture says it all…. 🙂
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.