Hard Boiled Easter Egg Recipe Recipe For Shrimp

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SHRIMP DEVILED EGGS



Shrimp Deviled Eggs image

Shrimp Deviled Eggs are a great twist on the classic recipe. With just a bit of mayonnaise, along with Dijon mustard and spices, hard boiled eggs are turned into something worthy of a holiday appetizer or brunch dish.

Provided by Dara Michalski | Cookin' Canuck

Categories     Appetizers     Brunch

Time 30m

Number Of Ingredients 8

6 hard-boiled eggs (peeled)
3 tablespoons light mayonnaise ((Note 2))
1/4 pound small cooked shrimp ((salad shrimp), divided (Note 2))
1 teaspoon Dijon mustard
1/8 teaspoon garlic powder
1/8 teaspoon kosher salt (or to taste)
1 tablespoon minced flat-leaf parsley (for garnish)
Paprika (for garnish (optional) (Note 3))

Steps:

  • Cut the hard boiled eggs in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
  • Smash the egg yolks, mayonnaise and Dijon mustard with the back of a fork until fairly smooth.
  • Set aside 12 of the shrimp. Chop the remaining shrimp. Stir the chopped shrimp into the egg, along with the garlic powder and salt. Taste and adjust seasoning as desired.
  • Fill the egg white halves with the mashed egg mixture. Place one shrimp on top of each stuffed egg.
  • Garnish with parsley and a light sprinkle of paprika. Serve.

Nutrition Facts : ServingSize 1 stuffed egg half, Calories 54.6 kcal, Carbohydrate 0.7 g, Protein 5.2 g, Fat 3.3 g, SaturatedFat 0.8 g, Cholesterol 111.4 mg, Sodium 102.1 mg, Sugar 0.3 g

EMERIL'S SHRIMP STEW



Emeril's Shrimp Stew image

Posted from "Every Day's a Party" by Emeril Lagasse; posted for ZWT 5. From the intro to the recipe - "Shrimp stew is practically a staple dish in the area of Louisiana known as Acadiana, in the southern part of the state. Old time cooks garnished the dish with chopped hard-boil eggs. If you can, purchase shrimp with the heads and tails intact so that you can use them to make a stock. (In a pinch, you can substitute 1 quart of chicken broth.)"

Provided by alligirl

Categories     Stew

Time 3h15m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 14

2 lbs medium shrimp, shells and heads on
6 cups water
1 medium yellow onion, quartered
2 bay leaves
1 tablespoon salt
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/4 teaspoon cayenne
2 tablespoons chopped fresh parsley leaves
2 hard-boiled eggs, shelled and finely chopped

Steps:

  • Peel the shrimp and reserve the shells and heads.
  • Refrigerate the shrimp and put the shells and heads in a large saucepan. Add the water, quartered onion, bay leaves, and 1 tablespoon of the salt. Bring to a boil, then reduce the heat to medium and simmer, uncovered, for 30 minutes.
  • Remove from the heat and strain through a fine-mesh strainer.
  • Discard the peelings and set aside the shrimp stock.
  • Combine the oil and flour in a large cast-iron pot or enameled cast-iron Dutch oven over medium heat.
  • Stirring slowly and constantly, make a roux the color of peanut butter, 15 to 20 minutes.
  • Add the chopped onion, bell pepper, and celery and cook, stirring, until soft, 6 to 8 minutes. Add the shrimp stock and whisk to blend with the roux. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 1 1/2 hours.
  • Add the shrimp, the remaining 1/2 teaspoon salt, and the cayenne and cook for 20 minutes.
  • Remove from the heat and stir in the parsley.
  • Ladle into individual soup bowls, garnish with the chopped eggs, and serve hot.
  • Note: The stew can also be served over white rice.

HOW TO MAKE PERFECT HARD BOILED EGGS



How to Make Perfect Hard Boiled Eggs image

This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy.

Provided by Chef John

Categories     Appetizers and Snacks

Time 50m

Yield 6

Number Of Ingredients 1

6 eggs

Steps:

  • Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
  • Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g

SCRAMBLED EGGS AND SHRIMP



Scrambled Eggs and Shrimp image

I made this on a whim. I just had these things on hand. This is a wonderful combination of eggs, cocktail sauce, and shrimp. It is an interesting mixture of tastes that you wouldn't think would go together, but they do. This goes together very quickly, if you have everything ready to go. This sauce becomes sweet when you cook it. Also I made my own cocktail sauce, but you could use a pre-made sauce. You can cook the eggs in butter instead of oil if desired. Garnish with lemon and parsley.

Provided by Cathy Shaw Ardman

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 25m

Yield 3

Number Of Ingredients 6

1 tablespoon vegetable oil, or as needed
1 onion, chopped
6 eggs, beaten
1 teaspoon salt
10 cooked large shrimp
¼ cup cocktail sauce

Steps:

  • Heat oil in a skillet over medium heat; saute onion until translucent, 5 to 10 minutes. Add eggs to onion and season with salt. Cook and stir until eggs are set, about 5 minutes. Stir shrimp and cocktail sauce into eggs; cook until warm, 3 to 4 minutes.

Nutrition Facts : Calories 235.6 calories, Carbohydrate 8.8 g, Cholesterol 404.5 mg, Fat 14.9 g, Fiber 1 g, Protein 16.8 g, SaturatedFat 3.9 g, Sodium 1237.3 mg, Sugar 5.5 g

CURRIED EGGS IN SHRIMP SAUCE



Curried Eggs in Shrimp Sauce image

I like to dress up ordinary hard-cooked eggs with a special shrimp sauce. You can assemble this casserole the day before and bake the next morning.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 12 servings.

Number Of Ingredients 13

3 tablespoons butter, divided
2 tablespoons all-purpose flour
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
1 cup milk
1/2 cup shredded cheddar cheese
1/2 pound cooked small shrimp, peeled and deveined
12 hard-boiled large eggs
1/2 cup mayonnaise
1/4 teaspoon curry powder
1/4 teaspoon ground mustard
1/4 teaspoon paprika
1/8 teaspoon salt
1 cup soft bread crumbs

Steps:

  • In a large saucepan, melt 2 tablespoons butter; whisk in flour until smooth. Gradually add soup and milk. Bring to a boil; cook and stir over medium heat for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Stir in shrimp. , Pour 2 cups of sauce into a greased 13-in. x 9-in. baking dish; set remaining sauce aside. Cut eggs in half lengthwise; arrange whites over sauce. In a bowl, mash yolks. Stir in the mayonnaise, curry powder, mustard, paprika and salt. Spoon into egg whites. Top with reserved sauce. , Melt the remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350° for 15-20 minutes or until heated through.

Nutrition Facts : Calories 251 calories, Fat 19g fat (7g saturated fat), Cholesterol 271mg cholesterol, Sodium 464mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.

DEVILED EGGS



Deviled Eggs image

A lovely little snack that is a must for any gathering

Provided by ItsMe

Categories     Snacks

Time 35m

Number Of Ingredients 6

6 large eggs (free range hard boiled)
2 tbsp mayonnaise
1 tsp prepared yellow mustard
2 fresh gherkins (finely diced)
1 fresh jalapeno (finely sliced)
salt

Steps:

  • Cook the eggs in boiling water for 6 minutes and allow to cool
  • Peel shells off cooled hard-boiled eggs; slice into halves lengthwise
  • Remove yolks from whites and place in a small round bowl
  • Mash yolks with a fork into fine pieces
  • Add 2 heaping tablespoons Mayonnaise, yellow mustard, diced gherkins and finely chopped jalapeno and salt and black pepper to taste
  • Stir mixture until creamy
  • Spoon mixture into a piping bag or similar
  • Squeeze mixture into egg white halves.
  • Sprinkle tops of filled deviled eggs with paprika.
  • Chill in refrigerator 1 to 2 hours or until cold before serving.

Nutrition Facts : Calories 19 kcal, Carbohydrate 1 g, Protein 0.04 g, Fat 2 g, SaturatedFat 0.2 g, Cholesterol 1 mg, Sodium 45 mg, Sugar 0.3 g, UnsaturatedFat 1.4 g, ServingSize 1 serving

SHRIMP STUFFED EGGS



Shrimp Stuffed Eggs image

I use the unused yolks crumbled for topping on a salad, or you can mix with mayo, celery seed, salt, and chives, etc., for a sandwich spread, like a tea sandwich. The time I posted is for using already cooked shrimp and already boiled eggs.

Provided by GinnyP

Categories     Lunch/Snacks

Time 10m

Yield 12 stuffed egg halves

Number Of Ingredients 6

1/2 lb baby shrimp, boiled, peeled, chopped fine (I buy them already cooked at Whole Foods)
1/8 cup mayonnaise
1 dash celery seed
1 dash kosher salt
1/2 tablespoon snipped chives
6 hard-boiled eggs, peeled

Steps:

  • In a medium bowl, mix shrimp, mayonnaise, celery seed, salt and chives.
  • Halve eggs lengthwise; scoop out yolks (save for another use).
  • Fill whites with shrimp mixture.
  • Refrigerate before serving.

SHRIMP EGG SALAD



Shrimp Egg Salad image

"My family loves this change-of-pace sandwich filling," says field editor Ruth Ann Stelfox of Raymond, Alberta. "It has a tasty blend of ingredients."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 9

1 can (4 ounces) tiny shrimp, rinsed and drained
2 hard-boiled large eggs, chopped
1/4 cup finely chopped celery
3 tablespoons mayonnaise
1 teaspoon lemon juice
1/4 teaspoon onion powder
1/4 teaspoon salt
1/8 to 1/4 teaspoon lemon-pepper seasoning
Bread or crackers

Steps:

  • Combine the first eight ingredients; mix well. Use as a sandwich spread or serve on crackers.

Nutrition Facts :

DEVILED EGGS WITH CAJUN SHRIMP



Deviled Eggs with Cajun Shrimp image

These deviled eggs are delectable in their own right, but the pan-cooked shrimp doused in Cajun seasoning add a spicy twist. The deviled eggs are seasoned with mayonnaise for creaminess, sweet relish for sweetness, and mustard for tanginess. The smoked paprika brings the flavors together, while the spicy shrimp takes these deviled eggs to the next level.

Provided by Vallery Lomas

Categories     appetizer

Time 20m

Yield 18 deviled eggs

Number Of Ingredients 10

9 hard-boiled eggs, peeled
1/3 cup mayonnaise
1/3 cup sweet relish
2 teaspoons yellow mustard
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
Smoked paprika, for sprinkling
18 medium shrimp, peeled and deveined
2 tablespoons unsalted butter
2 teaspoons Cajun or Creole seasoning, such as Tony Chacheres (note that some brands of seasoning contain more salt than others)

Steps:

  • Cut each egg in half lengthwise. Remove the yolks and transfer them to a medium bowl. Place the egg whites on a serving platter and set aside.
  • Mash the yolks with a fork. Stir in the mayonnaise, relish, mustard, salt and pepper. Scoop an equal amount into each egg white half with a small spoon. Sprinkle smoked paprika on top of each deviled egg. Cover and refrigerate while you prepare the shrimp.
  • Give the shrimp a quick rinse in a colander under running water, then drain. Pat the shrimp dry with a paper towel, then transfer to another medium bowl. Sprinkle with the Cajun seasoning and toss to coat.
  • Melt the butter in a large nonstick skillet over medium heat until the butter starts to shimmer. Swirl the butter around so that it coats the bottom of the skillet evenly.
  • Add the shrimp in a single layer and cook for 45 seconds. Flip and cook until the shrimp are pink and cooked through, 45 to 60 seconds. Remove the shrimp from the heat and set aside.
  • When ready to serve, top each deviled egg with 1 shrimp.

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