Shrimp Diablo

A fiery blend of Mississippi Gulf Shrimp, mushrooms and vegetables in a cherry tomato sauce finished in a brandy flambé.

 

TIME: 30 minutes

SERVES: 4

SEASON: spring, summer, fall, winter

METHOD: stovetop

 

INGREDIENTS:

• 16 oz Mississippi Gulf shrimp

• 8 Tbsp butter, divided

• 8 oz mushrooms, sliced

• 3 stalks celery, chopped

• 1 bunch chives, finely chopped

• 1/2 tsp dried ginger

• 2 tsp seasoned salt

• 1 tsp dried parsley

• 1/4 tsp dried tarragon

• 1 tsp dry mustard

• 1/4 tsp garlic powder

• 3 Tbsp lemon juice

• 12 each cherry tomatoes

• 1/4 cup brandy, warmed

• salt, to taste

• coarse black pepper, to taste

 

DIRECTIONS: 

1. Melt 4 Tbsp butter in large skillet over medium-high heat, add the shrimp and season with salt and pepper.

2. Let the shrimp cook, turning once until it just turns pink, then remove to a plate.

3. Add remaining butter to the pan, then mushrooms and celery, and sauté́́ for 3 minutes.

4. Add chives, ginger, seasoned salt, parsley, tarragon, mustard, garlic powder and lemon juice, and stir to combine.

5. Return shrimp to pan, reduce heat, and cover and simmer 3 minutes.

6. Add tomatoes and cook another minute, then flame with heated brandy and serve.

 

Serving Suggestion: Great with yellow rice and glazed carrots.

Share on facebook