Shrimp Rémoulade Deviled Eggs

The nice folk at Southern Living published this recipe just as I was putting together the menu for a dinner with friends and family and, given that at least half of the folk to be in attendance have major soft spots for deviled eggs and shrimp, I thought it would be a perfect part of our starters.

And it was pretty darned tasty; though…

I might could’ve gone a bit heavy on the lemon zest; tho’ I was assured all was deviled egg deliciousness.

•1/2 lb raw shrimp
•1 tbsp garlic infused olive oil
•1/2 cup mayonnaise
•1 tbsp Dijon mustard
•Zest of 1/2 lemon*
•1/4 tsp Seasoned Salt
•1/4 tsp black pepper
•1/4 tsp Cajun Power Spicy Garlic Pepper Sauce, or your fave hot sauce, to taste
•Chopped parsley
•1/4 tsp crushed red pepper
•10 hard cooked eggs

*Mebbe cut this back to the zest of about 1/4 of a lemon.

Note: the nice folk at Southern Living also called for sliced green onion, but we had an anti onion (I know!) dinner guest, so I skipped that part.

Peel and devein the shrimp (I used Argentinian pink shrimp, already peeled and deveined), then sauté in the garlic infused olive oil for seven or eight minutes, until the shrimp is cooked through.

Remove from the pan and cool, then finely chop and add to a small mixing bowl.

Stir in the mayonnaise, Dijon mustard, lemon zest, and seasonings until mixed.

Cut the eggs in half lengthwise and add the yolks to the shrimp mixture, mashing the yolks and stirring until the filling is blended.

Give it a taste and add more hot sauce or crushed red pepper or even salt.

Spoon the shrimp and yolk mixture into the egg halves and stash in the fridge for up to one day before serving.

Nicely different.

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