Devilled Shrimp from 1966: Yep, There is More to "Devilled" than Eggs!
So we all know Devilled Eggs, but what about Devilled anything else? That is absolutely a thing and today we are Devilling some Shrimp in a fabulous 1966 way!
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Devilled Shrimp from 1966: Yep, There is More to "Devilled" than Eggs!
So we all know Devilled Eggs, but what about Devilled anything else? That is absolutely a thing and today we are Devilling some Shrimp in a fabulous 1966 way! YesterKitchen merchandise is HERE!!! Shot glasses, coffee mugs, flasks, aprons... the things you need to have!
Notes
5 TBS Butter, DIVIDED 1/4 Cup Flour 1/2 TSP Paprika (Sweet or Hot) 1/4 TSP Pepper 1/2 TSP Dry Mustard 1 TSP Garlic, Minced 1 1/2 Cups Milk 12 Oz Shrimp, Cooked and Cleaned 2 Oz Jar Diced Pimentos 1/2 Cup Stuffed Green Olives, Sliced 2-3 TBS Dry White WIne Salt to taste 2 TBS Cracker Crumbs Set oven to 400. On medium heat, melt 1/2 Cup (4 TBS) butter in a saucepan. With a whisk, blend in flour, paprika, pepper, dry mustard, and garlic until flour is thoroughly combined with butter. Add milk while stirring with whisk. Continue to stir for 2-3 minutes until sauce is thickened. Add shrimp, pimentos, olives and white wine. Taste and add salt as needed. Pour into a 1 quart greased casserole dish and top with cracker crumbs. Dot remaining 1 TBS butter over crumbs and bake for 15 minutes until crumbs are browned.