Shrimp From The Devil Priest Recipes

SHRIMP FRA DIAVOLO

Steps:

• Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

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.

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 .

CHEF JOHN'S SHRIMP FRA DIAVOLO

Steps:

• Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.
• Heat a large skillet over high heat until very hot. Cook shrimp in a single layer until browned on one side, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a bowl.
• Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in hot skillet until onions are slightly golden and just becoming translucent; 2 to 4 minutes. Add garlic and oregano to onion; cook and stir until fragrant, 15 to 30 seconds.
• Pour white wine into onions and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; add crushed tomatoes and lower heat to medium-low. Cook and stir until tomato mixture thickens and flavors blend, 10 to 15 minutes.
• Return shrimp to skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce and season with salt, red pepper flakes, and Aleppo pepper flakes.

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.

HOOLEY'S DEVIL STUFFED SHRIMP

Steps:

• Slice shrimp down the back as deep as you can without cutting through, to make a nice opening for stuffing. Set aside.
• In a medium bowl, mix together the crabmeat, chili sauce, horseradish, hot pepper sauce and capers. Mix in enough of the cream cheese to form a sticky paste.
• Stuff the openings of each shrimp with about 1 tablespoon of the crab salad. Sprinkle paprika over the top. Chill for about 30 minutes before serving.