Hooleys Devil Stuffed Shrimp Recipes

SHRIMP STUFFED WITH SPICY DAL

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.

SHRIMP FROM THE DEVIL PRIEST

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.