Pickled Shrimp and Deviled Eggs

Appetizers

Recipe courtesy of  Chef Philip Lopez, ROOT, New Orleans

Makes 24 

Ingredients: 

For the Pickled Shrimp:

  • 24 colossal Louisiana Shrimp, boiled with seafood boil seasoning, peeled
  • 18 thin slices jalapeno pepper
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • zest and juice of 2 lemons
  • 1 teaspoon chopped shallot
  • 1 teaspoon chopped garlic
  • 1/4 cup extra virgin olive oil
  • 1 cup rice wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

For the Poached shrimp:

  • 48 colossal (U-12 count) Louisiana shrimp peeled, tail on
  • 1 gallon water
  • 2 lemons, squeezed and left whole
  • 2 onions, chopped
  • 3 ribs celery, chopped
  • 4 garlic cloves
  • 2 bay leaves
  • 1 tablespoon whole black peppercorns
  • 1 tablespoons whole coriander
  • 4 tablespoons brown mustard seeds
  • 1/4 cup granulated garlic
  • 1/4 cup granulated onion
  • 1/4 cup celery salt
  • 1/4 cup Spanish paprika (picante)
  • 2 tablespoons cayenne pepper
  • 21/2 cups kosher salt
  • 3 quarts ice cubes

For the Egg Yolk Mousse:

  • 12 hard-boiled eggs, peeled and cut in half widthwise
  • 1 cup Blue Plate mayonnaise
  • 1/2 cup Dijon mustard
  • 1 teaspoon white truffle oil
  • 1/2 teaspoon kosher salt

    Chef Philip Lopez

    Chef Philip Lopez Click to enlarge image.

    For the Deviled Shrimp Stuffing:

    • 24 colossal (U-12) Louisiana shrimp, boiled with seafood boil seasoning, peeled 
    • 2 tablespoons chopped shallots
    • 2 tablespoons chopped garlic
    • 1 tablespoon chopped fresh chives
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped fresh tarragon
    • 1 teaspoons chopped capers
    • 1 teaspoon chopped cornichons
    • 1 teaspoon  lemon juice
    • 1 cup Blue Plate mayonnaise
    • 1/4 cup whole grain Creole mustard
    • 1/4 cup ketchup
    • 1 teaspoon granulated garlic
    • 1 teaspoon granulated onion
    • 1 teaspoon celery salt
    • cayenne pepper to taste

     

    Method: 

    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.

     

     

     

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