Shrimp Deviled Eggs With Piment Despelette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This makes a delicious and easy appetizer for Easter or any other special occasion! (you can use smoked paprika instead if you can't find Piment d'Espelette) Ingredients:
1/2 of a lemon |
2 garlic cloves, peeled & slightly crushed |
1 tablespoon red pepper flakes |
1 turkish bay leaf |
a few sprigs of fresh parsley (plus additional for garnish) |
1 tablespoon coarse salt |
8 large shrimp (15 ct), peeled and deveined |
4 hard-boiled eggs, peeled |
3 tablespoons good mayonnaise |
1/4 teaspoon piment d'espelette |
piment d’espelette for finishing |
fleur de sel for finishing |
Directions:
1. Prepare shrimp cooking liquid by placing 1 quart water into a saucepan. Cut lemon in half, squeeze juice into water and add lemon half to pan. Add garlic, red pepper flakes, bay leaf, parsley and salt. Bring to boil. Add shrimp and cook until they turn pink (about 30 seconds), drain and set aside.
2. Cut eggs in half and scoop yolks into a small bowl. Smash yolks with a fork and stir in aioli (or mayonnaise), piment d'Espelette. Pipe or spoon the egg yolk filling into the egg white halves.
3. Tip: before filling the egg white, slice of a tiny sliver off the bottom of the egg. This will prevent the egg from sliding around on the serving plate.
4. Plating: Thread 1 shrimp onto each skewer and stick end of skewer gently into each egg. Sprinkle serving plate with minced parsley and arrange eggs on plate. Sprinkle everything with a bit of piment d'Espelette and fleur de sel.
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