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Spitfire Shrimp Recipe

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Spitfire Shrimp image
Virginia Hollenshead Devoll, her first cousin, Georgia Hollenshead Brock & her sister, Chantel Hollenshead Sokol @ the 2004 Hollenshead reunion at Lake Tyler, Texas


This recipe for Spitfire Shrimp, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Virginia Hollenshead Devoll
Added: Sunday, May 31, 2009


1 lime, juiced
1/4 c. hot cayenne pepper sauce
1 T. ground cumin
1/2 tsp. crushed red pepper flakes
1 T. crab boil seasoning
4 cloves of garlic, crushed and chopped
2 shallots, chopped
1 T. extra-virgin olive oil
2 T. butter, cut into pieces
2 lb. jumbo shrimp, peeled & deveined
fresh chives, chopped for garnish

Preheat lg. nonstick skillet over med. heat. Combine lime juice, hot sauce, cumin, red pepper, and crab boil, set aside. Saute garlic and shallots in oil and butter for 1 min. Add shrimp and cook about 3 min., tossing and turning frequently until pink and firm. Dump cooked shrimp into seasoning and toss to evenly coat. Garnish with chives. Serve warm or chilled.

Personal Notes:
Personal Notes:
Virginia is the wife of Casey Devoll, daughter of Jerry & Barbara (Chandler) Hollenshead & granddaughter of Virginia (Rogers) Hollenshead & the late John Hollenshead.




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