Deviled Shrimp

Name: Deviled Shrimp
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 10 serving(s)
Ingredients: 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

Submitted by ChefDebs

"These delicious shrimp are wonderful to serve as part of a party buffet. Just watch them disappear !"

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Ready In:: 3hrs 20mins
Ingredients:: 13
Serves:: 10

ingredients

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

directions

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 .

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Reviews

FABULOUS! I just logged on to enter this recipe because I didn't want to lose it. I was so glad to see that ChefDebs already has it up here. I originally found this in the San Francisco a la Carte junior league cookbook copyrighted in 1979. I always add some Dijon mustard, fresh basil and fresh black pepper to the marinade. I have never taken this any place without being asked for the recipe or receiving a call at home shortly after people have had this. I usually make the marinade the day before so that all the flavors are well married. Makes for a real quick "put together" on party day. I just put the shrimp in the cold marinade, in the bag, as soon as they are done. The to serve, I just dump the whole thing into a long bowl with some depth and serve with a fancy little toothpick stand next to the bowl. Bon Appetit!

Felina

RECIPE SUBMITTED BY

ChefDebs

We Live on a farm in rural Tennessee, about 50 miles from Nashville. I am a Brit married to a wonderful Southern gentleman,and have lived in the States for over 20 years. This is a photo of where all the action takes place in our house !!!

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