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Avery Island Deviled Shrimp




  • 1/4 cup butter
  • 1 pound breaded shrimp

Deviled Shrimp Sauce

  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1 (10 1/2 ounce) can beef consommé
  • 1/2 cup water
  • 2 tablespoons Worcestershire Sauce
  • 1 1/2 teaspoons prepared mustard
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon Tabasco Sauce
  • Juice of 1 small lemon
  • 3 cups hot cooked long grained white rice


  1. Shrimp: Melt butter in skillet over low heat; add shrimp and cook until browned. Remove from heat and keep warm.
  2. Deviled Shrimp Sauce: Melt butter in a saucepan over low heat; add onion and garlic. Sauté until tender over medium heat.
  3. Add remaining ingredients, except lemon juice and rice. Heat to boiling, reduce to a simmer and simmer for 15 minutes or until liquid is reduced to about 1 cup.
  4. Add lemon juice.
  5. Place rice on a serving platter. Put the shrimp on top and top with the sauce.

4 servings


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