Devilled Shrimp

Devilled Shrimp

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judy schimpf


This recipe came from my sister about 35 years ago. It was called Devilled Shrimp, but we've never made it with shrimp. I still love it after all these years. Lovely summer meal.


★★★★★ 1 vote

20 Min
10 Min


  • 1 lb
    firm, mild white fish
  • 1
    lemon, thinly sliced
  • 1
    red onion, thinly sliced
  • 1/2 c
    pitted black olives
  • 2 Tbsp
    chopped pimento
  • 1/2 c
    freshly squeezed lemon juice
  • 1/4 c
  • 1 Tbsp
    red wine vinegar
  • 1 clove
  • 1/2
    bay leaf, broken up
  • 1 Tbsp
    dry mustard
  • 1/4 tsp
    cayenne pepper
  • 1 tsp
  • ·
    pepper to taste

How to Make Devilled Shrimp


  1. Poach fish for 10 minutes. Cut into bite-size pieces and put in bowl. Add lemon, onion, olives and pimento. Toss together.
    In another bowl: combine lemon juice, oil, vinegar, spices and herbs. Stir into fish mixture. Try not to break up the fish too much. Cover and refrigerate for at least 2 hours, stirring once or twice. Stir just before serving.

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About Devilled Shrimp

Course/Dish: Fish Seafood
Other Tag: Quick & Easy

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