Avery island deviled shrimp PDF Print E-mail

Avery Island Deviled Shrimp

Shrimp
1/4 cup butter
1 pound breaded shrimp

Melt butter in skillet over low heat; add shrimp and cook until browned. Remove from heat and keep warm.

Deviled Shrimp Sauce
2 tablespoons butter
1 medium onion, finely chopped
1 clove garlic, minced
1 (10 1/2 ounce) can beef consomm?
1/2 cup water
2 tablespoons Worcestershire Sauce
1 1/2 teaspoons prepared mustard
1/2 teaspoon salt
1/4 to 1/2 teaspoon Tabasco Sauce
Juice of 1 small lemon
3 cups hot cooked long grained white rice

Melt butter in a saucepan over low heat; add onion and garlic. Saut? until tender over medium heat. Add remaining ingredients, except lemon juice and rice. Heat to boiling, reduce to a simmer and simmer for 15 minutes or until liquid is reduced to about 1 cup. Add lemon juice.

Place rice on a serving platter. Put the shrimp on top and top with the sauce.

4 servings

< Prev   Next >
 

Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

95049.jpg
  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
Joomla 1.5 Templates by Joomlashack