Another family favorite from the old Betty Crocker’s New Picture Cook Book (1961), “Avery Island Deviled Shrimp” always seems like a special occasion dinner. I usually make it in the summer with fresh shrimp that I bread myself, per the recipe instructions, but it can be done with good quality frozen breaded shrimp, as I’m doing today. I like the Aqua Star Butterfly Crunchy Shrimp available here, quickly pan fried in butter and a little olive oil. What makes the recipe is the sauce that is both spicy and savory. It’s one of those dishes that is easy to make, but impresses people. Today, we get to eat it all ourselves. As the cookbook notes, the original recipe comes from the family that founded the Tabasco product.
Avery Island Deviled Shrimp
The time depends on whether you are deveining and breading your own shrimp or using frozen breaded shrimp. I’m giving the cookbook’s recipe here, adding any changes I make.
1 lb deveined fresh shrimp (or thawed frozen)
1 egg, slightly beaten
1/4 teaspoon salt
1/2 cup fine bread crumbs
1/4 cup butter
Deviled Shrimp Sauce
3 cups hot cooked rice (1 cup uncooked)
Roll shrimp in mixture of egg and salt, then in bread crumbs. Brown in butter over medium heat about 10 min., until pink. Remove shrimp and keep warm while preparing Deviled Shrimp Sauce. Arrange shrimp on rice and pour sauce over all.
You could even use deep fried shrimp, IMHO.
My changes today: To use frozen breaded shrimp, sauté the shrimp in 1/4 cup butter and two tablespoons olive oil for about a minute on each side over medium high heat.
Deviled Shrimp Sauce
1 medium onion, finely chopped (1 cup)
1 clove garlic, minced
2 tablespoons butter
1 can (10 1/2 oz) consommé
1/2 cup water
2 tablespoons steak sauce
1 1/2 teaspoons mustard
1/2 teaspoon salt
1/4 to 1/2 teaspoon Tabasco®
juice of 1 small lemon (1-2 tablespoons)
Sauté onion and garlic in butter over medium heat until tender. Add remaining ingredients except lemon juice. Bring to boil and simmer 15 min., or until volume is reduced to 1/2 (about 1 cup). Add lemon juice.
The sauce is thin, so it’s a good idea to serve it in a large bowl.
My changes today: I used chicken stock for the canned consommé and water, about 2 1/2 cups. For the steak sauce, I used A.1., which I assume they mean in the original. My mustard was Dijon, and I don’t know if a yellow mustard would be more authentic.
Note: You can find this recipe or ones similar to it all over the web without any credit to the original. I wish people would stop doing that. There’s no shame in repeating a recipe that you read about or heard about somewhere else—isn’t that how they all come down to us?