Mississippi Gulf Shrimp Diablo Recipe

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2 pounds raw Wild American Shrimp®, peeled and deveined
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


Shrimp Diablo





Melt butter in large skillet. Sauté mushrooms and celery for 3 minutes. Push to one side of 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 chafing dish. Add tomatoes the last few minutes of cooking. Just before serving, flame with heated brandy. Nice over rice.

Makes 4 to 6 servings.

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