Gulf Shrimp Deviled Eggs
These days, you can top a deviled egg with almost anything cooked -almost any way. One of our favorites has a fried oyster on top and then a spoonful of so-called “bacon jam.” This shrimp version is just about as exciting, and it requires a lot fewer sous chefs.
12 large eggs
1 Tablespoon dehydrated minced onion
2 Tablespoons mayonnaise
2 Tablespoons Hickory Black Pepper Mustard
1 Pound peeled and deveined large Gulf shrimp
1 Tablespoon extra-virgin olive oil
1 Tablespoon butter
Juice of 1/2 fresh lime
1 Tablespoon dried parsley
1 teaspoon crushed pepper
Set the eggs in the bottom of a deep pot and cover with cold water. Bring water to a boil and let boil for 10 minutes, then turn off heat and let continue cooking for 15 minutes more. Remove boiled eggs from water and let cool. Peel the eggs, slice them in half lengthwise with a sharp knife and use a spoon to remove the yolks into a mixing bowl. Mash the yolks with the onion, mayonnaise and Hickory Black Pepper Mustard. Let sit for flavors to meld while preparing the shrimp.
In a skilled over medium-high heat, cook the shrimp in the olive oil and butter just until they turn pink. Squeeze the lime over the top and remove shrimp to a bowl to let cool. Over low heat, stir in the Mango Ginger Habanero Sauce along with the parsley and red pepper. Pour all but 1-2 tablespoons of this sauce over the shrimp and stir to coat. Stir the rest into the egg yolk mixture. Using a spoon, fill the egg whites with the yolk mixture. Place a shrimp on top of each and spoon a little more sauce from the bowl on top. Makes 24 deviled eggs.
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