Huevos Rellenos de Gambas (Deviled Eggs with
Shrimp)
Lisa & Tony Sierra
adapted by Michael McCabe
Servings: 12
Notes:
"Huevos rellenos" or Deviled Eggs are as
popular a "tapa" in Spain as they are in the USA. Made with the
standard yolks and mayonnaise, they contain a twist - finely-chopped shrimp!
These easy-to-make deviled eggs with shrimp are a wonderful appetizer or
"tapa" that everyone will marvel over. Don't be surprised if you are
asked for the recipe!
This deviled egg with shrimp recipe makes 9-12
appetizer servings.
Cuisine: Spanish
Categories: Antipasti/Tapas,
Appetizer, Boiled, Egg, Seafood, Served Room Temp
Source:
spanishfood.about.com
Copyright: 2007
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Software
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3/4 pound medium perfectly poached shrimp,
see recipe, peeled
12 large hard-cooked eggs, see recipe
4 pitted green olives,
can use pimento-stuffed olives
4 tablespoons tomato
sauce
3 tablespoons
mayonnaise
"to taste"
kosher salt
"to taste" freshly
ground black pepper
"for
garnish" spanish sweet paprika
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Hardware
...
small mixing bowl
fork
mixing bowl
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Make the perfectly poached shrimp. Peel and
refrigerate.
Make the hard-boiled eggs. Peel and cut the
eggs in half lengthwise and remove the yolks. Place yolks in a small mixing
bowl. Mash with a fork so they are crumbly.
Finely chop the olives and the cooked
shrimp and put into a mixing bowl. Add a few tablespoons of tomato sauce and
mix. Add mayonnaise and half of the crumbled egg yolks to the mixture
gradually, being careful not to add too much. Add salt and pepper to taste.
Scoop the mixture into each egg half and
place on a platter to serve. Carefully dust the eggs with Spanish paprika and a
bit of crumbled egg yolk. Serve!
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