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

  1. 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.
  2. 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.
  3. 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.

from Mark Bittman, The Best Recipes in the World

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