"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

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.

Contributor:  
Contributor:  
Virginia Hollenshead Devoll
Added: Sunday, May 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Seasoning:
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
Shrimp:
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

Directions:
Directions:
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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