Pincho de Huevo
Egg TapaIn Spain, toothpick-serve appetizers are known as pinchos, and they come in countless varieties, combining a range of flavors and textures. This particular pincho features hard-boiled egg, shrimp, pimiento-stuffed olives, and anchovies, creating an intriguing and unique blend of tastes.
Ingrediënten
Makes 2 Tapas (1 Serving)
- Kosher or sea salt
- 2 small shrimp
- 2 teaspoons of Mayonnaise mayonesa
- 1 large hard-boiled egg halved lengthwise
- 2 pimiento-stuffed olives preferably Spanish
- 2 rolled anchovy fillets
Instructies
- Sprinkle a pinch of salt over the shrimp.
- In a small saucepan, bring water to a boil over high heat.
- Add the shrimp, reduce the heat to low, and simmer until they turn pink, which should take about 2 to 3 minutes.
- Drain the shrimp, let them cool, and then remove the shell and the vein.
- Spoon 1 teaspoon of mayonnaise onto the yolk of each egg half.
- To assemble the pinchos, insert a toothpick into the center of the egg, ensuring that the egg white is at the bottom.
- Then, place 1 shrimp on top of the egg, followed by 1 olive, and finally 1 anchovy.
Notes / Tips / Wine Advice:
Serve these delightful Egg Tapas at room temperature to enjoy the unique combination of flavors and textures.
This Pincho de Huevo showcases the delightful creativity of Spanish tapas, offering a unique blend of flavors that will surprise and delight your taste buds. Enjoy!
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