Deviled Shrimp

4 servings Prep: 15 m Cook: 45 m Total: 1 h Intermediate
This creamy, spiced shrimp casserole makes a wonderful appetizer or entree with butter, onions, dry mustard, cayenne, and a splash of sherry baked under crispy cracker crumbs.

Ingredients

  • 1 lb shrimp raw
  • 1 stick butter
  • 3 tbsp onions, chopped fine
  • 1/2 tsp dry mustard
  • Dash of cayenne or red pepper
  • 6 tbsp flour
  • 1 cup milk
  • 1 tbsp sherry
  • 1 cup cracker crumbs
  • Salt and black pepper to taste

Step-by-Step Instructions

  1. Preheat oven to 350°F and grease a casserole dish.
  2. Peel and clean the raw shrimp and coarsely chop.
  3. In a large saucepan, melt the butter over medium heat and sauté the onions until translucent, about 5 minutes.
  4. Add mustard, cayenne, salt, black pepper, shrimp and flour, stirring constantly until well blended, about 2-3 minutes.
  5. Add milk and cook until mixture boils and thickens, stirring constantly, about 5-7 minutes. Remove from the heat and stir in the sherry.
  6. Pour into the greased casserole and cover with cracker crumbs. Bake 30 minutes at 350°F until bubbly and golden on top.

Common Problems and Solutions

Q: Why is my sauce too thin?

A: Make sure to cook the flour and butter mixture (roux) properly before adding the milk, and let the sauce come to a full boil while stirring constantly. The sauce should coat the back of a spoon before you add the sherry.

Q: Can I use pre-cooked shrimp?

A: It's best to use raw shrimp for this recipe since they'll cook through during both the stovetop and baking steps. Pre-cooked shrimp may become rubbery and overcooked.

Q: Why did my casserole turn out watery?

A: Make sure your shrimp are well-drained after cleaning, and that your sauce has thickened properly on the stovetop before transferring to the casserole dish. The sauce should be thick and creamy, not runny.

Tips and Techniques

Don’t skip stirring constantly when making the sauce—this prevents lumps and ensures a smooth, creamy texture. The sherry is added off the heat to preserve its delicate flavor and prevent the alcohol from cooking off completely.

Ingredient Substitutions

  • sherry: dry white wine or a splash of lemon juice
  • cracker crumbs: panko breadcrumbs or crushed Ritz crackers
  • dry mustard: 1 1/2 tsp prepared Creole or Dijon mustard

Equipment Needed

  • Large saucepan or skillet for making the sauce
  • Casserole dish (approximately 2-quart size)
  • Whisk or wooden spoon for stirring

Historical Context

The term ‘deviled’ in cooking refers to dishes prepared with spicy or zesty seasonings, often including mustard, cayenne, or hot sauce. This preparation style has been popular in Louisiana cooking since the 1800s, applied to everything from eggs to seafood.