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Article: Recipe: Shrimp Deviled Eggs
- Article from:
- Oakland Tribune
- Article date:
- July 1, 2008
- Author:
CopyrightCopyright 2008 Oakland Tribune. Provided by ProQuest LLC. (Hide copyright information)
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Shrimp deviled eggs
Makes 12 halves
6 large shrimp
6 extra-large hard-boiled eggs, cooled
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 teaspoon capers, drained and finely chopped
1 teaspoon finely chopped fresh parsley leaves
Tabasco sauce to taste
2 teaspoons finely chopped fresh dill
1. Place the shrimp in a small saucepan with enough water to
cover, bring to a boil, remove from the heat, and let stand 1
minute. Drain, add cold water to cover, and let stand 5 minutes.
2. Carefully peel the shells from the eggs. Cut the eggs in half
lengthwise; place the yolks ...