Hooleys Devil Stuffed Shrimp Recipes

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SHRIMP STUFFED WITH SPICY DAL



Shrimp Stuffed With Spicy Dal image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 12

1/2 cup yellow split peas, picked over and rinsed well
2 cups water
1/8 teaspoon ground turmeric
1/2 teaspoon ground cumin
2 small jalapenos, halved lengthwise, not seeded
1 teaspoon vegetable oil
2 cloves garlic, peeled and minced
2 tablespoons chopped shallots
1/4 teaspoon dried red pepper flakes
1/2 teaspoon kosher salt, plus more to taste
32 large shrimp, in the shell
Curry-mustard steaming liquid (see recipe)

Steps:

  • Place the split peas, water, turmeric, cumin and jalapenos in a small saucepan and bring to a boil over medium-high heat. Reduce heat to a simmer, cover partly and cook for 45 minutes.
  • Meanwhile, heat the oil in a small saucepan over medium heat. Add the garlic, shallots and pepper flakes and cook until softened, about 2 minutes.
  • Remove the jalapenos from the split pea mixture and discard. Stir in the shallot mixture. Continue cooking, uncovered, until mixture forms a thick paste, about 20 minutes more, stirring often. Season with salt.
  • With a small, sharp knife, make a slit down the back of each shrimp and use your finger to make a pocket on each side of the shrimp between the shell and the meat.
  • Place about 1/2 teaspoon of the dal into each side of each shrimp. Press the shell firmly back against the shrimp.
  • Place the shrimp in a steamer, cover and steam over the liquid until shrimp are just cooked through, about 3 1/2 minutes. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 2 grams, Carbohydrate 18 grams, Fat 2 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 0 grams, Sodium 494 milligrams, Sugar 3 grams, TransFat 0 grams

SHRIMP FROM THE DEVIL PRIEST



Shrimp from the Devil Priest image

This delicious dinner recipe is courtesy of Mario Batali and can be found in his "Molto Italiano" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Yield Serves 4

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
6 cloves garlic, thinly sliced
4 jalapenos, seeded and thinly sliced
1 tablespoon crushed red pepper flakes
2 cups Mario Batali's Basic Tomato Sauce
1 cup dry white wine
20 large shrimp, heads on, split down the back, and deveined
4 slices rustic peasant bread, each 1 inch thick
2 tablespoons fresh marjoram leaves
1/4 cup toasted bread crumbs

Steps:

  • Preheat the broiler. In a 12-inch skillet, heat 1/4 cup oil over medium heat. Add garlic and jalapenos and cook until softened, about 1 minute. Add shrimp, red pepper flakes, tomato sauce, and wine and bring to a boil. Lower the heat and simmer until shrimp is just cooked through, 4 to 6 minutes.
  • Meanwhile, toast bread on baking sheet under the broiler, turning once. Place 1 slice toasted bread in the center of each of 4 plates. Drizzle bread with 1/8 cup oil.
  • Place 5 shrimp on each piece of toast, and spoon the sauce over them. Sprinkle with marjoram leaves and bread crumbs, drizzle with remaining 1/8 cup oil, and serve.

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