Devilled shrimp

Here is another of those spicy “devils,” this one from the oven rather than the stove top. The recipe is an adaptation from one in an old recipe book from India, published in 1894. Called the Memsahib’s Book of Cookery, the author, male or female, hides behind the initials “A. C. S.” - a common practice in the days before writers of cookbooks shed their anonymity and owned up to any cookery blunders they may have initiated!

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