Deviled Shrimp Recipe
No one can eat just one is my claim for this recipe of Deviled Shrimp. Even though Deviled Shrimp is an Appetizer I relish it any time of the day. An incredible Deviled Shrimp gets its taste from Shrimp. My family loves Deviled Shrimp. So will yours!
Ingredients
12 black peppercorns
12 coriander seeds
4 whole cloves
1 bay leaf
1/2 teaspoon each red pepper flakes, mustard seeds, and crumbled dried thyme
1 medium size yellow onion, chopped
1 small stalk celery, chopped
3 slices lemon
3 cloves garlic, sliced thin
2 tablespoons white wine vinegar
24 large shrimp, shelled and deveined
2 tablespoons lemon juice
1 tablespoon olive oil
1/8 teaspoon cayenne pepper or to taste
Hot red pepper sauce to taste
Directions
Place the peppercorns, coriander seeds, cloves, bay leaf, red pepper flakes, mustard seeds, and thyme in a small piece of cheesecloth and tie securely.
In a large heavy saucepan, bring 4 cups unsalted water to a boil over moderately high heat; add the onion, celery, lemon slices, garlic, vinegar, and bag of spices.
Reduce the heat to moderate and let the mixture simmer, uncovered, for 15 minutes.
Add the shrimp and cook, uncovered, stirring often, for 2 to 3 minutes or until they turn pink.
Transfer to a large bowl and cool to room temperature.
Cover and refrigerate.
Drain the shrimp and place in a serving dish.
Add the lemon juice, olive oil, cayenne pepper, and red pepper sauce, and toss to mix.
In a large heavy saucepan, bring 4 cups unsalted water to a boil over moderately high heat; add the onion, celery, lemon slices, garlic, vinegar, and bag of spices.
Reduce the heat to moderate and let the mixture simmer, uncovered, for 15 minutes.
Add the shrimp and cook, uncovered, stirring often, for 2 to 3 minutes or until they turn pink.
Transfer to a large bowl and cool to room temperature.
Cover and refrigerate.
Drain the shrimp and place in a serving dish.
Add the lemon juice, olive oil, cayenne pepper, and red pepper sauce, and toss to mix.
