Pickled Shrimp and Deviled Eggs
Recipe courtesy of Chef Philip Lopez, ROOT, New Orleans
Makes 24
For the Pickled Shrimp:
For the Poached shrimp:
For the Egg Yolk Mousse:
|
Chef Philip Lopez Click to enlarge image. For the Deviled Shrimp Stuffing:
|
For the Picked Louisiana Shrimp:
Mix all ingredients in a large non-reactive bowl and toss. Allow to marinate for at least 15 minutes.
For the Poached Shrimp:
Add all ingredients, except shrimp, to a large pot and bring to a boil. Reduce heat to medium-low. Taste for seasoning and adjust. Add ice cubes to a separate plastic container and pour 1 quart of hot seasoned liquid over ice to create an ice bath to shock shrimp (reserve). Place shrimp in warm shrimp boil and poach until fully cooked, about 10 minutes. Remove shrimp from hot liquid and place in seasoned ice bath.
For the Egg Mousse:
Remove yolks from eggs. Set whites aside. Add egg yolks, mayonnaise, mustard, truffle oil and salt to a food processor and puree until a fine mousse texture is achieved. Add salt to taste. Scrape into plastic bag suitable for piping.
For the Deviled Shrimp Stuffing:
Fold all ingredients together in a non reactive mixing bowl. Transfer to plastic disposable piping bag for ease of stuffing eggs
To Complete the Dish:
Stand white eggs upright in egg cups or trim thin slivers from the closed ends so they will stand upright. Pipe Deviled Shrimp Stuffing into egg whites, filling each cavity half way. Pipe Egg Yolk Mousse atop Deviled Shrimp Stuffing, filling each cavity to capacity.
Serve with Pickled Louisiana Shrimp.
Louisiana Recipes Weekly
Every Thursday you'll receive new recipes, events & festivals and more. |