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Deviled Shrimp - Deviled Shrimp Recipe

Thursday, December 3, 2009

                      Deviled Shrimp - Deviled Shrimp Recipe

Deviled Shrimp - Deviled Shrimp Recipe Ingredients

1 pound small shrimp (more than 55 per pound), peeled and deveined, or 1 pound precooked cold-water (or baby) shrimp, thawed

1 anchovy fillet

3 tablespoons vegetable oil

2 tablespoons Dijon mustard 1 tablespoon cider vinegar

1 teaspoon minced thyme
1⁄2 teaspoon ground ginger

1⁄4 teaspoon grated nutmeg

1⁄4 teaspoon ground cloves

6 dashes Tabasco sauce, or more
to taste

1⁄2 teaspoon salt, or more to taste
Freshly ground black pepper to

Deviled Shrimp - Deviled Shrimp Recipe Cooking process

1.If you’re using raw shrimp, bring 2 quarts salted water to a boil in a large pot over medium heat. Fill a large bowl halfway with ice water and set it aside. Add the shrimp to the boiling water and cook until pink and firm, about 2 minutes. Transfer the shrimp to the ice water with a strainer or a slotted spoon. Allow them to cool completely, then drain them and blot dry with paper towels. If you’re using precooked shrimp, omit this step.

2.Combine the shrimp, anchovy, oil, mustard, vinegar, thyme, ginger, nutmeg, cloves, Tabasco sauce, and salt in a food processor. Pulse 2 or 3 times, until the shrimp are evenly chopped, scraping down the bowl as necessary. Process the mixture until smooth, about 1 minute longer. Check for salt and season with pepper. Serve immediately. (The deviled shrimp will keep for up to 2 days tightly covered in the refrigerator.Deviled Shrimp - Deviled Shrimp Recipe


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