The Devils Shrimp Tub Recipes

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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 .

CAMARONES ENCHILADOS - DEVILED SHRIMP



Camarones Enchilados - Deviled Shrimp image

This is one of the few Cuban dishes that is a little spicy, rather, it is redolent with garlic and tomatoes and the succulent flavor of fresh-caught shrimp. As all Cuban favorites, it is served with white rice and either ripe or green plantains. Add a green salad and garnish with some cilantro and you're good to go. Delicious!

Provided by Manami

Categories     Onions

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 18

olive oil
2 cups chopped onions
1/2 cup diced red pimiento
1/4 cup orange bell pepper, cut into 1/2-inch strips
1/4 cup green bell pepper, cut into 1/2-inch strips
1/4-3/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt (or to taste)
fresh ground black pepper (or to taste)
4 garlic cloves, minced
1 cup dry white wine
3 bay leaves
1 teaspoon ground oregano
1/2 cup chopped parsley or 2 tablespoons fresh cilantro
2 (14 1/2 ounce) cans diced tomatoes, undrained
2 lbs medium shrimp, peeled and deveined
1 teaspoon soy sauce
hot sauce, a few splashes (optional)
2 cups fluffy white rice (optional)

Steps:

  • Heat oil in large nonstick skillet over medium-high heat.
  • Add onion; sauté 2 minutes.
  • Add bell peppers, crushed red pepper, salt, garlic, bay leaf, oregano, and soy sauce; sauté 4 minutes.
  • Add tomatoes; cook 6 minutes or until liquid is almost evaporates, stirring frequently.
  • Add white wine and cook another minute or so.
  • Stir in shrimp and cook another 4 minutes or until shrimp are done, stirring frequently.
  • Remove shrimp mixture from heat.
  • Pour over rice.

Nutrition Facts : Calories 199, Fat 2, SaturatedFat 0.3, Cholesterol 191, Sodium 1027.6, Carbohydrate 15.5, Fiber 3.5, Sugar 7.2, Protein 23.1

THE DEVIL'S SHRIMP



The Devil's Shrimp image

Soooooo good , I love shrimp so this dish is one of my favorite,if you love shrimp try the recipe.

Provided by Telisia Dodd @Mstexas1

Categories     Fish

Number Of Ingredients 14

1 pound(s) tagliatelle or fettuccine paste
1/4 cup(s) extra-virgin olive oil (evoo)
3 - flat fillets anchovy paste
1 - hot red or green chile finely chopped
4 - cloves garlic, finely chopped
1/2 cup(s) dry white wine
1/2 cup(s) chicken or fish stock
1 ounce(s) 28-can italian tomatoes in puree
1/2 teaspoon(s) dried marjoram or oregano
3/4 pound(s) large shrimp-deveined tails discarded, halved
- juice of 1/2 lemon
2 tablespoon(s) butter
1/2 cup(s) about 10-12 basil leaves, shredded or torn
- salt and pepper

Steps:

  • Bring a large pot of water to a boil, salt it, add the pasta and cook unti al dente. Drain, reserving about 1/2 cup of the pasta cooking water.
  • While the pasta is cooking, in a large, deep skillet, heat the EVOO, 4 turn on the pan, over medium heat. Stir in the anchovies to melt. Stie in the chile for 1 minute, then stir in the garlic for 2 minutes. Stir in the wine to reduce slightly, about 1 minute. Stir in the chicken stock, then stir in the tomatoes and crush with a potato masher.Season with the marjoram, salt and pepper. Simmer over medium heat until reduced, about 20 minutes. Season the shrimp with salt and pepper then lemon juice in a large, deep skillet, melt the butter over medium heat. Add the shrimp and cook until pink, 2 minutes. Add to the sauce. Stir in the paste and reserved pasta cooking water and toss.Serve on a warm platter or in shallow bowls, Top wih the basil and mint to cool thing down.

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