Deviledshrimp 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.

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.

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 SHORT RIBS

Steps:

• For the ribs: Preheat the oven to 350 degrees F.
• Lay the short ribs meaty side up in a large roasting pan and season with salt and pepper. Scatter the carrots, celery, onion, garlic, bay leaf, and rosemary around the ribs. Add the chicken broth and vinegar. Set the pan directly over 2 burners and bring to a simmer over high heat. Lay a sheet of parchment paper over the ribs and transfer to the oven. Cook until the meat is fork-tender, about 2 hours. Remove from the oven and cool in the liquid, about 30 minutes. (The dish can be prepared up to this point 1 day ahead, covered, and refrigerated.)
• For the coating: Whisk the mustard with the honey, water, and 1/2 teaspoon of the salt. Pulse the bread to make coarse breadcrumbs in a food processor. Add the garlic, parsley, olive oil, remaining 1/2 teaspoon salt, and the pepper, to taste, and pulse briefly to combine. Transfer mixture to a shallow bowl.
• Preheat the oven to 450 degrees F.
• Remove the ribs from the braising liquid (reserve liquid for other uses) and pat dry. Brush the meaty side of each rib with some of the mustard mixture, then press it into the breadcrumb mixture to coat. Arrange the ribs on a baking sheet and roast until the breadcrumbs are brown and crisp, 20 to 25 minutes. Serve the ribs hot or at room temperature.