Deviled Drumsticks Recipes Recipe For Shrimp

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CHEF JOHN'S DEVILED SHRIMP RAGU



Chef John's Deviled Shrimp Ragu image

This subtly sweet, fairly fiery shrimp ragu served over my creamy corn custard would make a fantastic first course for any dinner, and it's certainly rich enough to be enjoyed as a entree. You can also pour this over rice or noodles with complete confidence.

Provided by Chef John

Categories     Seafood     Shellfish     Shrimp

Time 50m

Yield 4

Number Of Ingredients 15

½ pound raw shrimp, peeled and deveined - shells reserved
1 bay leaf
1 pinch smoked paprika
1 cup water
½ lemon, juiced
¼ cup ketchup
1 tablespoon brown sugar
½ teaspoon ground dried chipotle pepper
½ teaspoon smoked paprika
1 clove garlic, minced
salt to taste
1 pinch cayenne pepper, or to taste
1 ½ tablespoons vegetable oil
1 tablespoon cold unsalted butter
1 tablespoon minced fresh chives

Steps:

  • Place shrimp shells into a saucepan with bay leaf and 1 pinch of smoked paprika over medium-low heat; cook and stir shells until they turn pink, about 5 minutes. Pour in water, bring to a simmer, reduce heat to low, and simmer shrimp stock for 20 to 25 minutes.
  • Mix lemon juice, ketchup, brown sugar, ground chipotle pepper, 1/2 teaspoon smoked paprika, garlic, 1 pinch of salt, and cayenne pepper in a bowl.
  • Strain shrimp stock into a bowl; discard shells and bay leaf. Whisk shrimp stock into ketchup mixture and set aside.
  • Heat vegetable oil in a large skillet over high heat until small wisps of smoke rise from the skillet. Cook shrimp in the hot oil until bottom sides of shrimp are seared and browned, about 3 minutes. Stir in shrimp stock mixture and cook until shrimp are opaque, about 3 minutes. Transfer shrimp to a bowl using a slotted spoon, leaving sauce in skillet.
  • Bring sauce to a boil and cook until sauce has reduced and thickened, 3 to 4 minutes. Stir in cold butter, turn off heat, and let residual heat of pan melt butter. Stir until butter has incorporated into sauce and sauce is slightly thickened.
  • Stir shrimp into sauce and toss with chives. Serve shrimp with sauce.

Nutrition Facts : Calories 146.4 calories, Carbohydrate 8.2 g, Cholesterol 93.9 mg, Fat 8.6 g, Fiber 0.2 g, Protein 9.7 g, SaturatedFat 2.8 g, Sodium 269.7 mg, Sugar 6.9 g

DEVILED SHRIMP RECIPE



Deviled Shrimp Recipe image

Deviled Shrimp, The recipe is easy to make once you have your ingredients ready, including the roasted tomatoes. My phone call with my aunt started when I was roasting the tomatoes, and before I realized it.

Provided by Mely Martínez

Categories     Seafood

Time 30m

Number Of Ingredients 9

1 Lb. Shrimp (raw, cleaned and deveined (16 Large Shrimps))
1 Tablespoon of lime juice
Salt and pepper to season
2 Tablespoon of olive oil
1/3 cup white onion finely diced
2 Chipotle peppers in adobo (canned version, about 1.5 oz.)
2 medium size tomatoes roasted (about 10 oz. )
1 garlic clove
1/4 teaspoon dried thyme or

Steps:

  • In a bowl mix the shrimp with the lemon juice and season with salt and pepper. Let it rest for 15 minutes to marinate.
  • Combine roasted tomatoes, garlic, chipotle peppers and its adobo in a blender, process until smooth. Set aside.
  • Heat 1 Tablespoon of olive oil in a large skillet, over medium-high heat. Add diced onion and the shrimp without the marinated juices. Slightly cook shrimp turning quickly to avoid overcooking. About 4 minutes. The shrimp will keep cooking later with the sauce. Transfer to a plate and set aside.
  • Add the remaining 1 Tablespoon of olive oil to the skillet and turn heat to medium-high. Add the sauce and fry stirring constantly to prevent it to stick to the bottom. Simmer for about 10 minutes; if using the white wine add now and also add the thyme. Season with salt.
  • Add the shrimp and cook for 2 more minutes. Serve over white rice and sprinkle with cilantro if desired. Do not overcook the shrimp or it will taste like rubber. (Smile)

Nutrition Facts : ServingSize 4 oz, Calories 190 kcal, Carbohydrate 3 g, Protein 23 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 285 mg, Sodium 1590 mg, Sugar 1 g

DEVILED SHRIMP



Deviled Shrimp image

These delicious shrimp are wonderful to serve as part of a party buffet. Just watch them disappear !

Provided by ChefDebs

Categories     < 4 Hours

Time 3h20m

Yield 10 serving(s)

Number Of Ingredients 13

2 lbs medium to large shrimp
1 lemon, thinly sliced
1 medium red onion, thinly sliced
2 tablespoons chopped pimiento
1/4 cup olive oil
2 garlic cloves, minced
1 tablespoon dry mustard
1 tablespoon salt
1/2 cup lemon juice
1 tablespoon red wine vinegar
1 bay leaf, crumbled
1/2 teaspoon cayenne pepper
2 tablespoons chopped parsley

Steps:

  • Shell and devein the shrimp.
  • Bring 1 quart salted water to the boil,, add the shrimp, and cook for 3 minutes ONLY.
  • Drain at once and rinse in cold water to stop the cooking process.
  • In a bowl combine the lemon slices, onion slices and pimiento; toss well.
  • In a separate bowl, combine the oil, garlic, dry mustard, salt, lemon juice, wine vinegar, bay leaf, cayenne, and parsley.
  • Whisk together and add to the bowl with the lemon slice mixture.
  • Arrange the shrimp on a serving dish and pour the marinade over the top.
  • Cover and chill for 3 hours ( no longer ) before serving.
  • Serve with toothpicks .

AVERY ISLAND DEVILED SHRIMP



Avery Island Deviled Shrimp image

Put a little "boing" in your shrimp. Avery Island, LA is the home of Tabasco Sauce. The "island" is basically sort of a "salt hill" in the wetlands, formed by ancient deposits. A lot of that salt ends up in your Tabasco Sauce, along with some nice ripe red chile peppers and wine vinegar. It's one of my favorites, and this recipe adds a little Tabasco pizazz to your party.

Provided by EdsGirlAngie

Categories     Spicy

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

3 tablespoons butter
1 lb breaded shrimp (frozen or your own)
2 tablespoons butter
1 medium onion, minced
1 clove garlic, minced
1 (10 1/2 ounce) can beef broth
1/2 cup water
2 tablespoons Worcestershire sauce
1 1/2 teaspoons prepared mustard (ballpark is good!)
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce
1 lemon, juice of

Steps:

  • Cook breaded shrimp in 3 tablespoons butter until browned.
  • Remove from heat and keep warm.
  • For the sauce: Saute onion and garlic in the 2 tablespoons butter.
  • Add remaining ingredients except lemon juice.
  • Heat to boiling; reduce heat and simer for 15 minutes or until liquid is reduced to about 1 cup.
  • Add the lemon juice.
  • Add shrimp and toss to coat a bit.
  • Serve as an appetizer.

DEVILED SHRIMP SALAD



Deviled Shrimp Salad image

A friend made this for me years ago and I had to have the recipe. It's expensive to make but well worth it for special occasions.

Provided by Alliebaba

Categories     < 15 Mins

Time 15m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 13

2 lbs cooked shrimp, peeled and deveined
1 medium red onion, sliced
1 cup black olives, sliced
2 tablespoons chopped pimiento
1/2 cup lemon juice
1/4 cup olive oil
2 garlic cloves, minced
1 tablespoon dry mustard
1 tablespoon salt
1 tablespoon red wine vinegar
1 dried bay leaf
1 tablespoon parsley flakes
1 dash cayenne pepper

Steps:

  • Toss together and chill.
  • Remove bay leaf before serving.

DEVILED CHICKEN DRUMSTICKS



Deviled Chicken Drumsticks image

Provided by Ian Knauer

Categories     Chicken     Roast     Super Bowl     Quick & Easy     Father's Day     Back to School     Dinner     Lunch     Tailgating     Poker/Game Night     Gourmet     Sugar Conscious

Yield Makes 6 (main course) servings

Number Of Ingredients 6

12 chicken drumsticks (2 1/2 to 3 pounds total)
1/2 cup Dijon mustard
3/4 cup panko (Japanese bread crumbs)
3/4 cup grated Parmigiano-Reggiano (1 1/2 ounces)
3/4 teaspoon cayenne
3 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 450°F with rack in upper third.
  • Pat chicken dry, then toss with mustard until evenly coated.
  • Stir together panko, cheese, cayenne, and 1/2 teaspoon each of salt and pepper. Drizzle with butter and toss.
  • Dredge each drumstick in crumb mixture to coat, then arrange, without crowding, in a buttered large 4-sided sheet pan. Roast until chicken is browned and cooked through, about 30 minutes. Serve warm or at room temperature.

DEVILED DRUMSTICKS



Deviled Drumsticks image

Chicken drumsticks are coated with a mustard mixture, then coated with bread crumbs and baked to create a crispy crust. Serve with steamed vegetables and honey mustard sauce.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 6

8 drumsticks Tyson® Fresh Drumsticks
5 slices firm white bread, crusts removed
⅓ cup Dijon mustard
2 tablespoons distilled white vinegar
1 tablespoon onion powder
⅛ teaspoon cayenne

Steps:

  • Preheat oven to 425 degrees F. Line large shallow baking pan with nonstick aluminum foil.
  • Tear bread into large pieces. Pulse in food processor to make crumbs. Transfer to pie plate. Combine mustard, vinegar, onion powder, and cayenne. Brush drumsticks with mustard mixture, then gently roll in crumbs. Place chicken in prepared pan; lightly spray with nonstick cooking spray.
  • Bake 40 minutes, or until juices run clear when thickest part of chicken is pierced and temperature on instant-read thermometer reaches 180 degrees F. (Refrigerate leftovers.)

Nutrition Facts : Calories 263.9 calories, Carbohydrate 21.3 g, Cholesterol 118.1 mg, Fat 8.2 g, Fiber 0.9 g, Protein 24.1 g, SaturatedFat 2.3 g, Sodium 801 mg, Sugar 1.9 g

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