Deviled Shrimp

Devil Sauce (recipe follows)
2 eggs, lightly beaten
1/4 tsp. salt
1/4 tsp. pepper sauce
1 qt. vegetable oil
1 lb. shrimp, peeled and cleaned
1 cup dry bread crumbs

Prepare Devil Sauce; set aside. In shallow dish stir together eggs, salt and pepper sauce until well blended. Pour oil into heavy 3-quart saucepan or deep fryer, filling no more than 1/3 full. Heat over medium heat to 375F. Dip shrimp in egg mixture, then in bread crumbs; shake off excess. Carefully add to oil, a few at a time. Cook 1 to 2 minutes or until golden. Drain on paper towels. Just before serving, drizzle Devil Sauce over shrimp.

Makes 4 to 6 appetizer servings.

Devil Sauce
2 tbsp butter or margarine
1 sm. onion, finely chopped 1 clove garlic, minced
1-1/2 tsp. dry mustard
1/2 cup beef consomme
2 tbsp. Worcestershire Sauce
1 tbsp. dry white wine
1/4 tsp. pepper sauce
1/4 cup lemon juice

In 1-quart saucepan, melt butter over medium heat. Add onion and garlic; stirring frequently, cook 3 minutes or until tender. Stir in mustard. Gradually stir in consomme, Worcestershire Sauce, wine and pepper sauce until well blended. Bring to a boil and simmer 5 minutes. Stir in lemon juice. Serve warm over shrimp or use as a dip.

Makes about 1-1/4 cups.

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Appetizers, Dips

Cajun Country -- New Iberia, Louisiana