SHRIMP DEVILED EGGS
Serves 4.
1/4lb. shrimp, peeled and deveined
4 eggs
2 or 3 tbsp. chopped good olives
1 tbsp. minced onion
2 tbsp. chopped parsley leaves, more for garnish
1 tsp. Worcestershire sauce
Recipes: Shrimp deviled eggs
SHRIMP DEVILED EGGS
May 23, 2008 at 4:06PM
1 tsp. extra virgin olive oil
Salt and pepper to taste
2 tbsp. mayonnaise
Directions
Bring a small pot of water to a boil. Add shrimp and cook until pink, about 2 minutes. Remove shrimp with a slotted spoon. Let cool a bit, then chop.
Add eggs to pot, adding water, if necessary, to cover. Bring water just to a boil, then shut off heat. Cover pot and let eggs rest for 9 minutes, 10 minutes if eggs are large. Plunge eggs into a bowl of ice water. When cool enough to handle, peel.
Halve eggs lengthwise and remove yolks. Mash yolks of 3 eggs in a medium bowl. Add chopped shrimp, olives, minced onion, parsley, Worcestershire sauce, olive oil, salt and pepper and mayo and mix well.
Mound this mixture into egg whites. Crumble remaining yolk on top and garnish with parsley. Serve, or cover with plastic and refrigerate for up to a day; bring back to room temperature before serving.
Nutrition information per serving:
Calories158Fat12 gSodium184 mg
Carbohydrates2 gSaturated fat3 gCalcium40 mg
Protein9 gCholesterol241 mgDietary fiber0 g
Diabetic exchanges per serving: 1 medium-fat meat, 1½ fat.
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