The Devils Shrimp Tub Recipes

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CHEF JOHN'S DEVILED SHRIMP RAGU



Chef John's Deviled Shrimp Ragu image

This subtly sweet, fairly fiery shrimp ragu served over my creamy corn custard would make a fantastic first course for any dinner, and it's certainly rich enough to be enjoyed as a entree. You can also pour this over rice or noodles with complete confidence.

Provided by Chef John

Categories     Seafood     Shellfish     Shrimp

Time 50m

Yield 4

Number Of Ingredients 15

½ pound raw shrimp, peeled and deveined - shells reserved
1 bay leaf
1 pinch smoked paprika
1 cup water
½ lemon, juiced
¼ cup ketchup
1 tablespoon brown sugar
½ teaspoon ground dried chipotle pepper
½ teaspoon smoked paprika
1 clove garlic, minced
salt to taste
1 pinch cayenne pepper, or to taste
1 ½ tablespoons vegetable oil
1 tablespoon cold unsalted butter
1 tablespoon minced fresh chives

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.

Nutrition Facts : Calories 146.4 calories, Carbohydrate 8.2 g, Cholesterol 93.9 mg, Fat 8.6 g, Fiber 0.2 g, Protein 9.7 g, SaturatedFat 2.8 g, Sodium 269.7 mg, Sugar 6.9 g

DEVILED SHRIMP



Deviled Shrimp image

These delicious shrimp are wonderful to serve as part of a party buffet. Just watch them disappear !

Provided by ChefDebs

Categories     < 4 Hours

Time 3h20m

Yield 10 serving(s)

Number Of Ingredients 13

2 lbs medium to large shrimp
1 lemon, thinly sliced
1 medium red onion, thinly sliced
2 tablespoons chopped pimiento
1/4 cup olive oil
2 garlic cloves, minced
1 tablespoon dry mustard
1 tablespoon salt
1/2 cup lemon juice
1 tablespoon red wine vinegar
1 bay leaf, crumbled
1/2 teaspoon cayenne pepper
2 tablespoons chopped parsley

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 .

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.

THE DEVIL'S BEEF TUB



The Devil's Beef Tub image

A dramatic and breathtaking hollow in the hills to the north of the Scottish town of Moffat in Dumfries and Galloway, the Devil's Beef Tub can be viewed from the A701 road from Broughton as it twists downwards into Moffat. Located near the border between Annandale in the south and Tweedale in the north, it is dominated by the Great Hill which rises to 1527 feet. At the bottom of the hollow is a martyred Covenanter's grave. The Devil's Beef Tub was also known as the Marquis of Annandale's Beef Stand on account of its use by the men of Annandale as a place to hide stolen cattle.

Provided by Millereg

Categories     Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

1 beef tenderloin, about 3 ½ pounds
1 tablespoon olive oil
2 teaspoons salt
2 teaspoons coarse-ground black pepper
1 shallot, finely chopped
4 fluid ounces drambuie
2 tablespoons flour
16 fluid ounces beef broth
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce

Steps:

  • Preheat oven to 425°F.
  • Rub the beef with oil and season with salt and pepper.
  • Place it in a roasting pan and roast for 30 to 40 minutes or until meat reaches desired doneness, for example 130°F for rare, 140°F for medium-rare.
  • Remove the meat from the oven when the temperature is 10 degrees shy of desired doneness since roast will finish cooking as it rests.
  • Add the shallot to roasting pan.
  • Heat the Drambuie in a small saucepan over low heat until warmed.
  • Pour the Drambuie over the beef and quickly ignite, using a long match.
  • When the flame goes out, remove the beef to a serving platter and hold, loosely covered.
  • Add the flour to the roasting pan and cook over medium heat, stirring constantly, for 1 minute.
  • Whisk in the beef broth, mustard and Worcestershire sauce.
  • Bring to a boil and whisk until smooth.
  • Season to taste with salt and pepper.
  • Transfer to gravy boat.
  • Slice the beef and serve with sauce.
  • Quit drooling and eat it.

HOOLEY'S DEVIL STUFFED SHRIMP



Hooley's Devil Stuffed Shrimp image

This tasty crab and shrimp appetizer is simple to prepare and sinfully delicious!

Provided by Monkibonz

Categories     Appetizers and Snacks     Spicy

Time 15m

Yield 12

Number Of Ingredients 8

12 jumbo cooked shrimp, peeled and deveined with tails on
½ cup crabmeat, flaked
1 tablespoon chili sauce
1 teaspoon prepared horseradish
2 dashes hot pepper sauce (e.g. Tabasco™)
2 tablespoons capers, drained
1 (3 ounce) package cream cheese, softened
1 pinch paprika, for garnish

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.

Nutrition Facts : Calories 59.6 calories, Carbohydrate 0.8 g, Cholesterol 65.7 mg, Fat 2.9 g, Fiber 0.1 g, Protein 7.5 g, SaturatedFat 1.7 g, Sodium 164.3 mg, Sugar 0.2 g

DEVILED EGGS WITH CAJUN SHRIMP



Deviled Eggs with Cajun Shrimp image

These deviled eggs are delectable in their own right, but the pan-cooked shrimp doused in Cajun seasoning add a spicy twist. The deviled eggs are seasoned with mayonnaise for creaminess, sweet relish for sweetness, and mustard for tanginess. The smoked paprika brings the flavors together, while the spicy shrimp takes these deviled eggs to the next level.

Provided by Vallery Lomas

Categories     appetizer

Time 20m

Yield 18 deviled eggs

Number Of Ingredients 10

9 hard-boiled eggs, peeled
1/3 cup mayonnaise
1/3 cup sweet relish
2 teaspoons yellow mustard
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
Smoked paprika, for sprinkling
18 medium shrimp, peeled and deveined
2 tablespoons unsalted butter
2 teaspoons Cajun or Creole seasoning, such as Tony Chacheres (note that some brands of seasoning contain more salt than others)

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.

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