Recipe: Mississippi Gulf Shrimp Diablo
October 27, 2020
1/2 pound fresh sliced mushrooms
1 cup sliced celery
2 teaspoons chives
1/2 teaspoon ginger
2 teaspoons Season-all
1/4 teaspoon coarse ground black pepper
1/4 cup brandy, heated
1/2 cup butter
12 cherry tomatoes
1 teaspoon parsley flakes
1/4 teaspoon tarragon leaves
1 teaspoon dry mustard
1/4 teaspoon garlic powder
3 tablespoons lemon juice
Melt butter in a large skillet. Sauté mushrooms and celery for 3 minutes. Push to one side of the skillet. Add raw shrimp and sprinkle with seasonings, which have been mixed together. Sauté the shrimp, stirring 2 minutes. Add lemon juice. Combine shrimp and vegetables. Cover and simmer 5 minutes and transfer to a chafing dish. Add tomatoes in the last few minutes of cooking. Just before serving, flame with heated brandy. Nice over rice.
Makes 4 to 6 servings.
CHEF JIM SMITH THE HUMMINGBIRD WAY Jim Smith is the former Executive Chef of the State of Alabama and Chairman of the Alabama Seafood Marketing...
Dominick’s Seafood, founded in 1992 by Dominick Ficarino, is just the latest venture in four generations of shrimp and seafood processing in the Ficarino family....
The shrimp processing industry has a long and storied history, lined with a multitude of different innovations that have propelled the industry further and further...