Shrimp and Herb-Stuffed Deviled Eggs
Shrimp and Herb-Stuffed Deviled Eggs
Elevate your appetizer game with these elegant Shrimp and Herb-Stuffed Deviled Eggs. This delightful twist on the classic deviled eggs features a creamy shrimp and fresh herb filling, making them a perfect choice for your next gathering.
Ingrediënten
Serves 4 (2 halves per serving)
- 4 large eggs
- ¼ cup extra virgin olive oil
- ¼ cup finely diced shallots
- ¼ cup all-purpose flour
- 2 tablespoons dry white wine
- 6 tablespoons seafood stock or clam juice
- ½ pound medium shrimp peeled and deveined
- Salt and freshly ground black pepper to taste
- 2 tablespoons finely chopped fresh chives and parsley for garnish
Instructies
Hard-Boil the Eggs:
- Place the eggs in a saucepan and cover them with water.
- Bring the water to a boil, then reduce the heat to a gentle simmer and cook for 10 minutes.
- Remove from heat and cool in cold water.
- Once cooled, peel the eggs and cut them in half lengthwise.
- Remove the yolks and transfer them to a small bowl.
Prepare the Filling:
- In a skillet over medium heat, warm the olive oil.
- Add shallots and sauté until they become tender and translucent, about 3 minutes.
- Stir in the flour and cook for an additional minute.
- Add the white wine and seafood stock, stirring continuously until the mixture thickens into a smooth sauce.
- Remove from heat.
Cook the Shrimp:
- In a separate pot, bring water to a boil and add a pinch of salt.
- Add the shrimp and cook until they turn pink, which should take about 2-3 minutes.
- Drain, let them cool, and then chop them into small pieces.
- Add the chopped shrimp to the bowl with the egg yolks.
- Mix in 2 tablespoons of the prepared sauce and season with salt and freshly ground black pepper to taste.
Assemble and Bake:
- Fill the egg whites with the shrimp and egg yolk mixture.
- Place the stuffed eggs in a greased baking dish.
- Pour the remaining sauce over the eggs.
- Bake in a preheated oven at 350°F for 10 minutes until they are heated through.
Garnish and Serve:
- Sprinkle the stuffed eggs with freshly chopped chives and parsley for a burst of color and flavor.
Notes / Tips / Wine Advice:
Serve these delightful Shrimp and Herb-Stuffed Deviled Eggs while they’re still hot, and enjoy!
These updated Shrimp and Herb-Stuffed Deviled Eggs offer a blend of flavors and textures that will delight your taste buds and impress your guests.
