Avery Island Deviled Shrimp

Submitted by EdsGirlAngie

"Put a little "boing" in your shrimp. Avery Island, LA is the home of Tabasco Sauce. The "island" is basically sort of a "salt hill" in the wetlands, formed by ancient deposits. A lot of that salt ends up in your Tabasco Sauce, along with some nice ripe red chile peppers and wine vinegar. It's one of my favorites, and this recipe adds a little Tabasco pizazz to your party."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 6-8

ingredients

• 3 tablespoons butter
• 1 lb breaded shrimp (frozen or your own)

• Deviled Shrimp Sauce

• 2 tablespoons butter
• 1 medium onion, minced
• 1 clove garlic, minced
• 1 (10 1/2 ounce) can beef broth
• 1⁄2 cup water
• 2 tablespoons Worcestershire sauce
• 1 1⁄2 teaspoons prepared mustard (ballpark is good!)
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon Tabasco sauce
• 1 lemon, juice of

directions

1. Cook breaded shrimp in 3 tablespoons butter until browned.
2. Remove from heat and keep warm.
3. For the sauce: Saute onion and garlic in the 2 tablespoons butter.
4. Add remaining ingredients except lemon juice.
5. Heat to boiling; reduce heat and simer for 15 minutes or until liquid is reduced to about 1 cup.
6. Add the lemon juice.
7. Add shrimp and toss to coat a bit.
8. Serve as an appetizer.

Reviews

[jill S.]

This was the first meal I made for my future husband back in 1965. I guess it worked because we’ve now been married 53 years. And we’re having it again tonight.

 

[Andrea F.]

My mom used to make this often... big hit. However, we always put it over rice... when I first made this for my fiancee it had quickly became one of his favorite meals!

 

[carbsrfromhvn]

I'm in my 30's and my mother made this all the time when I was a child. She still makes it. :) It is one of those recipes that sticks around in your kitchen and is always a go-to for something tasty. And as another person has mentioned, I do believe it was from the 'old betty crocker cookebook'...which I still have!

 

[NMartin629]

This is one of my favorite recipes. I got this out of a Betty Crocker cookbook from the '70's. I serve it over rice as was indicated in the cook book.