I’m currently in the middle of wading through a mountain of dishes, clothing and furniture destined for the garage sale I’m holding tomorrow. I’m not the tiniest bit ready, so it should be interesting to see how it all comes together! Somehow these things always seem to work themselves out so I’m sure it will be fine. (And if my sale isn’t the most neatly organized and well-planned on the block, the world will probably keep turning.)
In addition to pulling together a last-minute garage sale, I’m also preparing to launch a new Paris culinary tour for September. Registration will be open next week, so check back then for details! You can also sign up for the First To Know List to receive early access to all tours, workshops and retreats.
Despite having accidentally scheduled way too many projects for myself this week, I didn’t want to leave you without a recipe! So thought I’d share the Spicy Shrimp Deviled Eggs I made for our Fourth of July BBQ. These are spicy and creamy and just a touch sweet from the shrimp. They're perfect for all your summer picnics and outdoor gatherings!
Happy Weekend and XO,
Spicy Shrimp Deviled Eggs
- 6 large eggs
- Kosher salt
- 1 teaspoon black peppercorns
- 2 bay leaves
- ¼ lb. medium to large sustainable shrimp (I used size 16-20 wild gulf prawns), preferably with shells on
- 6 tablespoons best quality or homemade mayonnaise
- Pinch cayenne pepper
- 1 ½ teaspoons fresh lemon juice
- 1 tablespoon very thinly sliced green onion (dark green part only)
- 2-3 tablespoons thinly sliced or roughly chopped spicy pickled peppers
- Small sprigs savory or tarragon or additional sliced green onions, to garnish
*Notes: This recipe can easily be doubled and the filled deviled eggs will keep, covered and refrigerated, for one day if you want to make them in advance. Garnish just before serving.
- I used Mamma Lil's pickled peppers, but any spicy sweet pickled pepper will work.
- Any additional filling that doesn’t fit in your hard-boiled eggs makes a decadent egg salad that’s fantastic on a slice of toast.
Fill a medium saucepan ⅔ full of water. Bring to the boil over high heat. Gently add the eggs and cook for 13 minutes. Drain the hot water and run cold water over the eggs, or place them in an ice bath, until they feel cool to the touch. Peel the eggs and set them aside. (Can be done up to 2 days in advance.)
Fill the same saucepan about halfway full of water and place over high heat. Salt the water until it tastes like the ocean then add the peppercorns and bay leaves. When the water comes to the boil, add the shrimp. Adjust heat to cook the shrimp at a bare simmer until cooked through (just past the point of translucence). Cooking the shrimp at a gentle heat will help keep them from turning tough and rubbery. Check the shrimp often as they cook, cutting into one with a paring knife if necessary to check for doneness. The time will vary depending on the size of the shrimp. Mine took 4 minutes.
Drain the poaching water from the shrimp and run them under cold water or place in an ice bath to stop the cooking. When the shrimp are completely cool, peel them then dry thoroughly. Roughly chop and set aside.
Cut the hard boiled eggs in half and scoop the yolks into a small bowl. Add the mayonnaise, cayenne, lemon juice and a pinch of salt. Mash with a fork or, for a smoother filling, puree the yolk mixture with an immersion blender or in a food processor. Add the green onion, pickled peppers and chopped shrimp. Stir to combine. Taste and adjust seasonings to your liking.
Spoon the shrimp filling into the halved hard boiled eggs. Chill for at least 30 minutes before topping with herb sprigs or green onions and serving.
Makes about 6 servings.