Deviled Shrimp
Submitted by Ragdoll52
Plump shrimp tossed in a zesty mustard cream sauce with briny olives and sweet pimentos, then baked in individual ramekins until golden and bubbly. Ready in 45 minutes, this retro-style deviled shrimp makes a showstopping weeknight dinner or elegant appetizer.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
45 minIf you’ve never tried deviled shrimp, you’re in for a serious treat. Tender shrimp get folded into a velvety sauce punched up with dry mustard, Worcestershire, and chopped olives for a savory bite that keeps you reaching for more.
The whole thing comes together in about 45 minutes, most of that hands-off oven time. Spooned into individual ramekins and topped with buttery bread crumbs, each serving comes out with that irresistible golden crust you want to crack through with your fork.
This is old-school entertaining food that deserves a comeback. Serve it as a main course with crusty bread and a green salad, or scale down the portions for an impressive appetizer.
Pro Tips
- Pat your shrimp dry before folding them into the sauce so they don’t water it down
- Use coarse, homemade bread crumbs tossed in melted butter for the crispiest topping
- Don’t skip the pimentos; their subtle sweetness balances the mustard bite beautifully
Ingredients
Directions
1) Preheat the oven to 400℉ (200℃).
2) In saucepan sauté onions, green peppers, and celery in butter until vegetables are soft but not browned.
Stir in flour, mustard, salt, and milk; cook over medium heat, stirrring constantly, until sauce thickens.
3) Add worcestershire sauce, pimento, shrimp, and olives to saucepan; simmer until heated thoroughly.
4) Spoon shrimp mixture into 4 ramekins; top with bread crumbs.
Bake for 15 minutes, or until browned and bubbly.
Remove from oven, and serve hot.
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