DEVILED EGGS WITH OLD BAY SHRIMP
Deviled Eggs with Old Bay Shrimp are easy to make and the perfect finger food for parties, potlucks or Easter.
Provided by Catalina Castravet
Categories Appetizer
Time 30m
Number Of Ingredients 12
Steps:
- In a large bowl, combine cooked and peeled shrimp with 1 cup of white wine vinegar, refrigerate for 20-30 minutes.
- Meanwhile, cut eggs in half, and add egg yolks to a medium bowl, add the rest of the ingredients and stir until smooth.
- Distribute the filling into the egg whites evenly. To make the eggs more festive, add the filling to a piping bag fitted with a large star attachment.
- Drain the shrimp, place on paper towel and pat dry.
- Top each deviled egg with a pickled shrimp, sprinkle some paprika and Old Bay on top. Garnish with green onions and fresh dill. Serve immediately.
Nutrition Facts : Calories 158 kcal, Carbohydrate 1 g, Protein 8 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 220 mg, Sodium 383 mg, ServingSize 1 serving
CHUNKY EGG SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 28m
Yield about 4 cups
Number Of Ingredients 10
Steps:
- In a small bowl, soak the onions in cold water, for 15 minutes. Drain.
- Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.
- In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt.
- Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.
SHRIMP EGG SALAD
This recipe was inspired by the open face shrimp sandwich served at Ikea's cafeteria and my love of deviled eggs.
Provided by MEISENBACH
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together the shrimp, eggs, mayonnaise and mustard. Spoon onto lettuce leaves to serve.
Nutrition Facts : Calories 291.9 calories, Carbohydrate 1.6 g, Cholesterol 438.6 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.3 g, SaturatedFat 3.6 g, Sodium 428.8 mg, Sugar 0.8 g
SALAD ROLLS
Steps:
- Place rice noodles in a large pot of boiling water, stir. Add shrimp. Cook until noodles are al dente and shrimp is just cooked, about 1 1/2 to 2 minutes. Lift out the shrimp, set aside to cool. Drain and rinse noodles.
- When shrimp is cool enough to handle, cut into small pieces. Place in a non-reactive salad bowl with noodles, carrots, cabbage, basil and cilantro. Toss to combine.
- To prepare rice paper wrappers: Fill a large pan or bowl with hot tap water. Dip 1 rice paper wrapper into water, lift out, and drain briefly. Set on a flat surface.
- To assemble salad rolls: Place 1/2 cup filling in the center of each wrapper. To roll salad rolls, think diapering a baby the old fashioned way - with cloth diapers minus the diaper pins! Pressing down on filling, fold the bottom of each wrapper over filling, then fold in sides; roll tightly. Press edges to seal; if rice paper is too dry to form a proper seal, moisten unsealed edges with a little water. Set rolls on a platter and cover with a damp towel.
- To serve, cut rolls crosswise in 1/2; stand pieces upright. Dip in Ginger Lime Dipping Sauce.
- Whisk together all ingredients in small non-reactive bowl. Taste and adjust seasonings.
Nutrition Facts : Calories 56 calorie, Fat 0.31 grams, SaturatedFat 0 grams, Carbohydrate 10.06 grams, Fiber 0.86 grams, Protein 3.3 grams
ROAST PORK, SHRIMP AND CABBAGE EGG ROLLS
Provided by Food Network
Time 45m
Number Of Ingredients 17
Steps:
- In a wok set over moderately high heat heat the oil until hot. Add the ginger, onion and celery and stir-fry 1 minute. Add the cabbage and bean sprouts and stir fry 2 to 3 minutes more, or until vegetables are slightly softened. Add the pork and shrimp and stir-fry 1 minute more. Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture. Simmer until lightly thickened. Stir in sesame oil, salt and pepper to taste.
- In a saucepan have water at a boil. Remove from heat and whisk in cornstarch mixture. Have ready 12 egg roll wrappers under dampened towel. Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends. Roll tightly to make a sealed cylinder. Repeat with remaining wrappers. Have oil heated to 350 degrees F. Fry egg rolls, in small batches, turning, for about 4 minutes, or until golden brown. Transfer to paper towels to drain. Makes 12 egg rolls.
- Recommended Wine: 1991 Domaine Carneros Brut
SEAFOOD DEVILED EGGS
Deviled eggs taste like a bit of heaven with the addition of shrimp and crabmeat.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h
Yield 24
Number Of Ingredients 9
Steps:
- Place eggs in 4-quart Dutch oven. Add cold water until it reaches 1 inch above eggs. Heat to boiling; remove from heat. Cover and let stand 18 minutes. Immediately cool eggs about 10 minutes in cold water to prevent further cooking.
- Tap egg to crack shell; roll egg between hands to loosen shell, then peel. Cut eggs lengthwise in half. Slip out yolks into medium bowl; reserve egg white halves. Mash yolks with fork. Stir in mayonnaise, seasoning, paprika and ground mustard until well blended. Stir in shrimp and crab.
- Spoon heaping teaspoonfuls of yolk mixture into egg white halves. Refrigerate at least 30 minutes before serving. Just before serving, sprinkle with bacon and parsley.
Nutrition Facts : Calories 90, Carbohydrate 0 g, Cholesterol 125 mg, Fiber 0 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 140 mg, Sugar 0 g, TransFat 0 g
SHRIMP DEVILED EGGS
"Deviling" an egg usually refers to seasoning the cooked yolk with mustard or anything else that is spicy but not necessarily hot. Then you add your favored flavorings. If I had to pick a favorite, it would be the deviled egg with shrimp. In this preparation, a fairly basic combo is jazzed up with chopped shrimp and olives; I like green, sometimes even pimiento-stuffed, for this.
Provided by Mark Bittman
Categories quick, appetizer, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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 and remaining ingredients 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 Facts : @context http, Calories 151, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 316 milligrams, Sugar 0 grams, TransFat 0 grams
SHRIMP DEVILED EGGS
This is part of a salad recipe that was in Family Circle Magazine. I am also posting the salad recipe. It is called Shrimp Deviled Egg Salad. The deviled eggs are great in the salad, yet good enough to eat all by themselves.
Provided by islandgirl77551
Categories Savory
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut peeled eggs in half lenghtwise.
- Scoop yolks out into a mixing bowl and mash with a fork.
- Add mayonniase,dijon mustard,dill,lemon juice,garlic salt,pepper and shrimp to egg yolks and stir to blend completely.
- Fill each egg white with yolk mixture.
- Cover and refrigerate until ready to serve.
SHRIMP EGG SALAD
"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
Steps:
- Combine the first eight ingredients; mix well. Use as a sandwich spread or serve on crackers.
Nutrition Facts :
SHRIMP EGG ROLLS
These are my shrimp egg rolls. They might not be the most traditional egg roll, but this is the way I enjoy making them. Recipe can be doubled easily. They can be made with other meats, or without meat at all!
Provided by love4culinary
Categories Onions
Time 35m
Yield 6 egg rolls, 6 serving(s)
Number Of Ingredients 16
Steps:
- First heat your 2 Tablespoons of oil in either a wok or is a deeper skillet, and stir fry your shrimp, cabbage, carrots, water chestnuts, and celery for 3-4 minutes.
- Then put into the pan the following: bean sprouts, scallions, salt, soy sauce, and sugar, and stir thoroughly.
- Add this shrimp mixture to each egg roll wrapper (about 3-4 tablespoons of mixture in each wrapper).
- You will want to make a bunched line with the mixture closer to one side of the wrapper, making sure that you are placing it lengthwise down the longer side of the wrapper.
- Brush edges with egg.
- Fold the shorter side of the wrapper in (the side that runs lengthwise next to the mixture) completely over the mixture, and then fold over both sides of the wrapper that run the other direction.
- Then you will want to go to the end with the mixture and start folding (rolling) it tightly to make a cylinder.
- Make sure that when you come to the end of the last edge, that it is sealed tightly.
- Cover rolls with a damp towel while you finish rolling all of them.
- Heat oil in your deep pan to 375.
- I usually use about 1 inch of oil in my pan.
- Fry egg rolls, a few at a time, until skins are crisp and golden brown, turning them as they brown.
- Drain egg rolls on paper towels to get rid of excess oil and serve them at once for best results.
- ENJOY!
- (if my instructions are terrible, please try to send me an ISO in the message boards so that I may better assist you! I tried my best to explain my procedure!).
LINDA'S EGG SALAD SANDWICH (SANDWICHES) OR FINGER ROLLS
Great for baby and bridal showers, graduations, or any other type of party or family get together. GREAT for weddings too! You can double or triple this recipe, and it works fine. The yield on this recipe depends on how full you stuff the rolls, and how big the rolls are. Try some of my other delicious sandwiches: Recipe #52284 Recipe #234542 Recipe #52286
Provided by Lindas Busy Kitchen
Categories Lunch/Snacks
Time 45m
Yield 2-3 doz. rolls
Number Of Ingredients 8
Steps:
- Put eggs in water, and make sure water is covering eggs. Add 1 teaspoons of salt to water. Cover, and bring to a boil.
- When water starts to boil, take off burner, and let sit for 15 minutes Drain water.
- Tap the eggs on the counter when you are ready to peel, to break the shell, and under cold running water, peel the egg. This helps the shell to come off easier.
- Mash eggs and whites, using a fork. Make sure there are no lg. pieces of egg white. Mash them good. Chill in the fridge.
- Meanwhile, add the mayonnaise and mustard together, and mix well. Add to the eggs, along with the onion and olives. If using shrimp, add at this time as well.
- Salt and pepper, to taste. Mix all well, and chill. (Be careful with the salt, as the olives and shrimp are salty).
- To Make Sandwiches:.
- Stuff with as much filling as you like, and top with a lettuce leaf.
- Cut sandwich, and serve.
- To Make Finger Rolls:.
- Stuff with as much filling as you like.
- Sprinkle with paprika, and top with a couple of olive slices on each one, if you really like olives.
SHRIMP DEVILED EGG SALAD
This is a nice salad recipe that I got out of Family Circle Magazine. It makes a really nice summertime lunch.
Provided by islandgirl77551
Categories Spinach
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place spinach leaves in salad bowl and toss with vinaigrette dressing.
- Season to taste with salt and pepper.
- Garnish with shrimp and deviled eggs.
Nutrition Facts : Calories 33.1, Fat 0.6, SaturatedFat 0.1, Cholesterol 28.8, Sodium 72.9, Carbohydrate 2.2, Fiber 1.2, Sugar 0.2, Protein 5.5
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