This was a dish that my MIL made on special occasions for dh when he was a kid. I asked my MIL for the recipe this weekend and surprised him with this dinner. It brought back fun, fond memories of his childhood. It was easy, but a lil on the salty side for me. (Could have been my beef gravy)
Shrimp Diablo
4 tbs. olive oil
1 shallot or green onion
1 chopped tooth of garlic
1 tsp. chervil or parsley, chopped
1 tsp. cracked black papper
2 c. rich, brown gravy
1/3 c. brandy
1 tbs. Worcestershire sauce
juice of 1/2 lemon
2 tsp. dry mustard
2 tbs. catsup
1.5 lbs. peeled and deveined shrimp
1. Allow peeled and deveined shrimp to thaw compeltely.
2, Place the olive oil into a skillet and saute the shrimp until theya re pinkish read. Nexst add shallots,ks garlic, cracked black pepper and chervil.
3. Briskly saute this mixture for 3-4 minutes. Add brandy, brown sauce, Worcestershire sauce, lemon juice, dry mustard and catsup.
4. Cover the skillet and simmer for 15 additional minutes. Serve over a bed of rice.
Shrimp Diablo
4 tbs. olive oil
1 shallot or green onion
1 chopped tooth of garlic
1 tsp. chervil or parsley, chopped
1 tsp. cracked black papper
2 c. rich, brown gravy
1/3 c. brandy
1 tbs. Worcestershire sauce
juice of 1/2 lemon
2 tsp. dry mustard
2 tbs. catsup
1.5 lbs. peeled and deveined shrimp
1. Allow peeled and deveined shrimp to thaw compeltely.
2, Place the olive oil into a skillet and saute the shrimp until theya re pinkish read. Nexst add shallots,ks garlic, cracked black pepper and chervil.
3. Briskly saute this mixture for 3-4 minutes. Add brandy, brown sauce, Worcestershire sauce, lemon juice, dry mustard and catsup.
4. Cover the skillet and simmer for 15 additional minutes. Serve over a bed of rice.