Lara Parker's Shrimp Diable

from the Dark Shadows Celebrity Cookbook

Lovely Lara Parker's recipe for Shrimp Diable is one of the many highlights of the Dark Shadows Celebrity Cookbook and you will be delighted when you make it. Get the very best large fresh shrimp you can find and cook them in boiling water just until done.  After shelling and deveining them, keeping the tails on, you can then concoct your devil sauce.  The ingredients are what you would find in your own pantry -- mayonnaise, chili sauce, Worcestershire sauce, curry powder, cayenne pepper, paprika -- but they combine to make a pungent and fiery sauce for the shrimp that is indeed pure deviltry.  The sauce is prepared quickly in a double boiler and the cooked shrimp are folded in before being spooned into individual scallop shells.  A dusting of Parmesan cheese goes over the tops with a little melted butter before the dishes are quickly browned under a hot broiler.  Serve the shrimp with rice and a green salad for a really great dinner.  And don't forget a good bottle of wine.  This snappy and exotic recipe was surely brought to Collinwood by Angelique from her home in the West Indies where shrimp were plentiful and dishes were commonly seasoned with hot pepper and curry. I have no doubt that she prepared it as yet another means of captivating Barnabas (who enjoyed tasty foods) and you'll see why when it captivates you! 

NOTE: An essential ingredient is a small amount of Sauce Diable.  This classic French condiment sauce used to be prepared commercially and sold in gourmet shops but appears to be no longer readily available.  I made my own and you can easily do the same.  In a saucepan on medium high heat, sauté one small finely minced shallot in a little butter.  When golden in color (about 2-3 minutes) add a few tablespoons of white wine and cook off the alcohol for about a minute.  Stir in about a half cup of slightly thickened beef stock, a dash of tomato paste, and a generous pinch of cayenne pepper.  This is the French version of barbecue sauce and you can use it when you grill chicken or other meats.  Store it in a glass or ceramic container in your refrigerator.

WARNING: Be sure to wear your pentagram for protection when you're putting this devilishly inspired dish together or you may invoke unwanted evil spirits in the sanctum of your kitchen.