SHRIMP STUFFED EGGS (a Spanish tapa, for four)
¼ pound medium to large shrimp, peeled
4 hard-cooked eggs
6 pimiento-stuffed olives, chopped
1 tablespoon minced onion
2 tablespoons chopped fresh parsley leaves, plus more parsley for garnish
1 teaspoon Worcestershire sauce
1 teaspoon extra virgin olive oil
salt and black pepper to taste
2 tablespoons mayonnaise, preferably homemade
- Bring a small pot of water to a boil. Add the shrimp and cook just until pink, 2 to 5 minutes. Drain, rinse under cold water, drain again, and chop into small dice.
- Peel the eggs, halve them lengthwise and remove the yolks. Mash 2 of the yolks in a medium bowl and set aside the remaining yolks. Add the shrimp, olives, onion, parsley, Worcestershire sauce and oil and mix well. Season with salt and pepper.
- Mound this mixture into the egg whites. Top with a little dollop of mayonnaise and crumble the remaining yolks on top. Garnish with parsley and serve or cover and refrigerate for up to a day; bring back to room temperature before serving.
NOTE: You can substitute ¼ pound cooked, shredded salmon or chopped smoked salmon for the shrimp.