Preheat the oven to 350°F and grease a medium baking dish.

Cut the hard-boiled eggs in half lengthwise.

Remove the yolks, finely chop them, and place them in a small bowl.

Set aside the egg whites.

In a small skillet over medium heat, heat the olive oil.

Add the chopped onion and cook, stirring occasionally, until softened and transparent (about 3 minutes).

Stir in the flour and cook for another minute.

Add the white wine and fish broth (or clam juice), stirring constantly until the mixture thickens.

Remove from heat.

In a saucepan, bring water to a boil and add a pinch of salt.

Cook the shrimp in the boiling water until they turn pink, approximately 2-3 minutes.

Drain, let them cool, then peel and devein the shrimp.

Coarsely chop the cooked shrimp and add them to the bowl with the chopped egg yolks.

Mix in 2 tablespoons of the prepared sauce and season the mixture with salt and pepper.

Fill each egg white half with the shrimp-yolk mixture and arrange them in the greased baking dish.

Pour the remaining sauce over the stuffed eggs.

Bake in the preheated oven for about 10 minutes until heated through.

Sprinkle the shrimp-stuffed eggs with chopped parsley before serving.

Enjoy these flavorful eggs as a delightful appetizer or side dish.