Recipe courtesy of Kardea Brown
Deviled Eggs with Fried Shrimp
Getting reviews...
- Level: Intermediate
- Total: 1 hr 30 min (includes cooling time)
- Active: 45 min
- Yield: 2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 228
- Total Fat
- 17 g
- Saturated Fat
- 2 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 9 g
- Cholesterol
- 154 mg
- Sodium
- 244 mg
If it's a Southern get-together, you better believe there will be deviled eggs on the menu. And better yet, they'll probably be served on a deviled egg dish. This recipe takes those beloved deviled eggs up one level by garnishing the tops with fried shrimp. In my opinion, it's the perfect combination of flavors and textures.
- Level: Intermediate
- Total: 1 hr 30 min (includes cooling time)
- Active: 45 min
- Yield: 2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 228
- Total Fat
- 17 g
- Saturated Fat
- 2 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 9 g
- Cholesterol
- 154 mg
- Sodium
- 244 mg
Ingredients
Deviled Eggs:
Fried Shrimp:
Directions
Special equipment:
a piping bag fitted with a star tip; a deep-fry thermometer- For the deviled eggs: Place the eggs in a large saucepan and cover with cold water; bring to a boil. Remove the pan from the heat. Cover and let stand 11 minutes. Drain the eggs and run under cold water until cool enough to handle.
- Peel and slice the eggs in half lengthwise. Scoop the yolks into the bowl of a food processor. Add the mayonnaise, relish, sour cream, mustard and House Seasoning and process until smooth. Season with the salt and pepper. Scoop the yolk mixture into a piping bag fitted with a star tip. Fill the egg white halves with the filling. Refrigerate until ready to serve.
- For the fried shrimp: Combine the shrimp and buttermilk in a large bowl; let stand while the oil heats. Pour enough oil to reach 2 inches up the sides of a Dutch oven and heat to 350 degrees F.
- Whisk together the flour, cornmeal, seafood seasoning and salt in a shallow dish. Working a few at a time, remove the shrimp from the buttermilk and dredge in the flour mixture. Add the shrimp to the hot oil and cook until golden brown, 2 to 3 minutes on each side. Remove to paper towels to drain. Repeat with the remaining shrimp. Let the shrimp cool slightly before placing on top of the deviled eggs. Sprinkle with fresh dill before serving.
