Deviled Shrimp Recipes

CHEF JOHN'S DEVILED SHRIMP RAGU

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.

DEVILED SHRIMP RECIPE

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)

DEVILED SHRIMP

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 .

DEVILED EGGS WITH SHRIMP

Steps:

• Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add mayo; beat with mixer until blended. Add mustard, lemon zest and chives; mix well.
• Spoon or pipe egg yolk mixture into centers of egg whites.
• Top with shrimp and cucumbers.

AVERY ISLAND DEVILED SHRIMP

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.

SHRIMP AND DILL DEVILED EGGS

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• Slice eggs in half lengthwise. Remove yolks. Set aside whites.
• In a medium bowl, mash egg yolks with a fork. Mix together with mayonnaise, shrimp, green onions, fresh dill weed, lime juice, prepared Dijon-style mustard, hot pepper sauce and ground black pepper.
• Spoon approximately 1 tablespoon egg yolk mixture into each egg white. Garnish with fresh dill weed. Chill in the refrigerator until serving.

DEVILED EGGS WITH CAJUN SHRIMP

Steps:

• Cut each egg in half lengthwise. Remove the yolks and transfer them to a medium bowl. Place the egg whites on a serving platter and set aside.
• Mash the yolks with a fork. Stir in the mayonnaise, relish, mustard, salt and pepper. Scoop an equal amount into each egg white half with a small spoon. Sprinkle smoked paprika on top of each deviled egg. Cover and refrigerate while you prepare the shrimp.
• Give the shrimp a quick rinse in a colander under running water, then drain. Pat the shrimp dry with a paper towel, then transfer to another medium bowl. Sprinkle with the Cajun seasoning and toss to coat.
• Melt the butter in a large nonstick skillet over medium heat until the butter starts to shimmer. Swirl the butter around so that it coats the bottom of the skillet evenly.
• Add the shrimp in a single layer and cook for 45 seconds. Flip and cook until the shrimp are pink and cooked through, 45 to 60 seconds. Remove the shrimp from the heat and set aside.
• When ready to serve, top each deviled egg with 1 shrimp.

SHRIMP DEVILED EGGS

Steps:

• Place eggs in single layer in 2-quart saucepan; add enough cold water so it is at least 1 inch above eggs. Heat to boiling; remove from heat. Cover and let stand 18 minutes. Drain; rinse with cold water. Let stand in ice water 10 minutes.
• Peel eggs; cut lengthwise in half. Slip out yolks; place in medium bowl. Mash yolks with fork until smooth. Reserve 1 teaspoon green part of onions for garnish. Stir mayonnaise, vinegar, salt, pepper sauce and remaining green onions into mashed yolks. Fold in shrimp.
• Fill egg whites with yolk mixture, heaping it lightly. Just before serving, top with cocktail sauce and reserved green onions.