For those days when only a gourmet dish will satisfy, there is "Eggs Stuffed with Herbed Shrimp." While simple to prepare, this elegant appetizer or first course features large shrimp marinated in garlic, lemon juice, and herbs, sautéed until pink, and carefully folded into a hard-cooked egg white. The eggs are then baked until golden brown and served warm or at room temperature.
Let's cook with our recipes!
SHRIMP-STUFFED EGGPLANT ROLLS
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Peel 2 of the eggplants and cut lengthwise into 1/4-inch-thick slices. Dice the remaining eggplant and any scraps; soak the diced eggplant in lightly-salted, cold water. Sprinkle the eggplant slices with salt and set aside as you prepare the remaining ingredients.
- Pour 3/4 cup of seasoned breadcrumbs into a bowl; set aside. Stir together the flour, 1/2 teaspoon minced garlic, 1/2 teaspoon minced onion, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon basil in a bowl; set aside. Beat the egg with 2 tablespoons of water in a separate bowl. Rinse the salt off of the eggplant slices and wipe off excess water. Coat the eggplant slices in the flour mixture, dip into the egg, and press into the bread crumbs. Place the eggplant slices onto the prepared baking sheet.
- Bake in the preheated oven until the eggplant slices are golden brown and tender, about 10 minutes. Turn once as they cook to brown both sides; set aside and allow to cool until you can easily handle.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in 1 chopped onion and 1 1/2 tablespoons minced garlic; cook and stir until the onion is soft and translucent, about 5 minutes. Add the whole jumbo shrimp and cook until pink and no longer translucent in the center, about 5 minutes. Remove the shrimp and set aside. Stir the diced shrimp into the skillet and cook until no longer translucent. Season with 1 pinch garlic powder, 1 pinch onion powder, 1 teaspoon basil, red pepper flakes, and the white wine. Drain the water from the diced eggplant and squeeze out the excess water. Stir the eggplant into the shrimp mixture and bring to a boil. Reduce heat to medium, cover, and cook until the eggplant is soft, about 10 minutes; stir in the mozzarella cheese and 1/2 cup of bread crumbs until the cheese has melted.
- To assemble, place one jumbo shrimp onto the center of each eggplant slice. Spoon about 2 tablespoons of the stuffing over each jumbo shrimp. Fold the ends of the eggplant over the stuffing and secure with toothpicks. Place the eggplant rolls onto the baking sheet.
- Bake in the preheated oven until the eggplant rolls are hot in the center, about 5 minutes. Remove the toothpicks before serving.
Nutrition Facts : Calories 452.5 calories, Carbohydrate 42 g, Cholesterol 307.7 mg, Fat 11.9 g, Fiber 9.2 g, Protein 40.8 g, SaturatedFat 3.1 g, Sodium 944 mg, Sugar 8.1 g
SHRIMP-STUFFED EGG APPETIZERS
Ditch the yolks and make these delicious Shrimp-Stuffed Egg Appetizers. This creamy blend of shrimp, celery and cucumber is light, satisfying and packed with a bunch of flavor. Everyone will be asking for the recipe.
Provided by My Food and Family
Categories Dairy
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine shrimp, celery and cucumber in medium bowl.
- Mix mayo, sour cream, crushed pepper and lemon juice until blended. Add to shrimp mixture; mix lightly.
- Spoon into egg whites.
Nutrition Facts : Calories 180, Fat 14 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 240 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 12 g
HERBED STUFFED EGGS
Chive and onion cream cheese and mayo give these deviled eggs their herbal appeal.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield Makes 24 servings.
Number Of Ingredients 6
Steps:
- Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add remaining ingredients; mix well.
- Spoon or pipe into egg white halves.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
PICNIC STUFFED EGGS
My dad loves these stuffed eggs, which are a Southern favorite. I've been cooking since I became a teenager, and this is one of my original recipes.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce and pepper; mix well. , Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired.
Nutrition Facts : Calories 154 calories, Fat 13g fat (3g saturated fat), Cholesterol 215mg cholesterol, Sodium 317mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 6g protein.
STUFFED EGGPLANT WITH SHRIMP AND BASIL
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; set aside.
- Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute shrimp, basil and garlic until shrimp turns pink, about 1 minute. Stir in the reserved chopped eggplant. Season with salt and pepper. Pour in wine, and cook 5 minutes.
- Transfer to a large bowl, and mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
- Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.
Nutrition Facts : Calories 923.9 calories, Carbohydrate 59.1 g, Cholesterol 53.7 mg, Fat 63.5 g, Fiber 11.3 g, Protein 22.6 g, SaturatedFat 11.1 g, Sodium 2380.3 mg, Sugar 9.2 g
EGGS STUFFED WITH HERBED SHRIMP
Steps:
- Peel and cut the eggs in half lengthwise; remove the yolks. Set whites aside, carefully keeping them intact. Mash yolks in a small bowl with a fork. Add shrimp, yogurt, olives, chives, thyme, dry mustard and black pepper; blend well. Place the egg white halves on a plate lined with leaf lettuce, if desired. Mound each egg white half with the shrimp-yolk mixture. Garnish with thyme or chives, if desired. *To hard cook eggs: Cover eggs with cold water in a saucepan. Bring water to a boil. Lower heat; simmer for 10 to 15 minutes. Plunge eggs into cold water to stop cooking and to keep yolks from discoloring. **Tip: If you prefer, use fat-free mayonnaise, or use half fat-free plain yogurt and half mayonnaise. Nutritional Information Per Serving: Calories 50; Total fat 3g; Saturated fat 1g; Cholesterol 125mg; Sodium 100mg; Total carbohydrate 1g; Fiber 0g; Protein 5g; Vitamin A 4%DV*; Vitamin C 2%DV; Calcium 4%DV; Iron 4%DV *Daily Value (Tip: For less cholesterol, use only 4 or 6 cooked yolks.)
HERB STIR-FRIED SHRIMP WITH VEGETABLES AND EGG NOODLES.
Adapted from Bon Appetit (April 2004). This one dish meal is a great way to use garden herbs and vegetables with jumbo shrimp.
Provided by ellie_
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix butter, tarragon, chives and grated lemon peel (from one lemon) in a bowl. Mash with a fork to combine.
- Melt herb butter in large skillet over medium heat.
- Add leeks and thyme and cook for 5 minutes, reduce heat to low and continue cooking for 8-10 minutes longer. Remove from heat.
- In a large saucepan bring water to a boil to cook egg noodles. When water boils add egg noodles and green beans to pan. Cook 6 minutes and then add green peas to water, cook 4 minutes longer. After a total of 10 minutes, drain well.
- While noodles and vegetables are cooking, put skillet back on med high heat and add shrimp and lemon juice (from one lemon) to leeks and herbs and stir-fry over med high heat for 6-10 minutes.
- Add shrimp/leeks to egg noodles/vegetables in a large bowl.
- Serve immediately.
SHRIMP STUFFED EGGS
I use the unused yolks crumbled for topping on a salad, or you can mix with mayo, celery seed, salt, and chives, etc., for a sandwich spread, like a tea sandwich. The time I posted is for using already cooked shrimp and already boiled eggs.
Provided by GinnyP
Categories Lunch/Snacks
Time 10m
Yield 12 stuffed egg halves
Number Of Ingredients 6
Steps:
- In a medium bowl, mix shrimp, mayonnaise, celery seed, salt and chives.
- Halve eggs lengthwise; scoop out yolks (save for another use).
- Fill whites with shrimp mixture.
- Refrigerate before serving.
EGGPLANT STUFFED WITH CREOLE SHRIMP
Provided by Molly O'Neill
Categories dinner, project, main course
Time 2h
Yield Four servings
Number Of Ingredients 16
Steps:
- Cut the eggplants in half lengthwise. Run a knife around the inside rim of each half, about 1/2 inch from the skin, making a 1-inch deep cut. Scoop out the pulp, dice and place in a large colander. Toss with 1 teaspoon of salt. Set aside to drain for 30 minutes.
- Preheat the oven to 350 degrees. Wrap the eggplant halves in foil and bake until soft, about 20 to 30 minutes. Set aside to cool.
- Combine 1 teaspoon of the olive oil, onion, garlic, cayenne pepper, thyme and bay leaf in a nonstick skillet. Cook over medium heat until aromatic, about 5 minutes. Remove the bay leaf. Add the eggplants and Tabasco. Stir. Cook for 3 minutes.
- Transfer the stuffing to a large bowl. Set aside to cool slightly. Add ham, red pepper, tomato, shrimp, beaten egg and 3/4 cup bread crumbs. Mix well. Season to taste with remaining salt and pepper.
- Use a spoon to mound the filling into the 4 halves. Sprinkle each with the remaining bread crumbs. Brush the bottom of a baking dish with the remaining oil. Put the halves in a baking dish. Bake about 30 minutes.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 11 grams, Carbohydrate 37 grams, Fat 18 grams, Fiber 11 grams, Protein 40 grams, SaturatedFat 5 grams, Sodium 1801 milligrams, Sugar 14 grams, TransFat 0 grams
HERBED SHRIMP APPETIZER
As guests arrive at your garden party, encourage them to sample these marinated shrimp from our Test Kitchen. Herbs, lime juice and red peppers give them great flavor.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield About 4 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first eight ingredients. Place the shrimp in a large resealable plastic bag; add herb mixture. Seal bag and toss to coat. Refrigerate for at least 4 hours. , With a slotted spoon, transfer shrimp to a serving bowl. Garnish with flowers and herbs.
Nutrition Facts : Calories 136 calories, Fat 11g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 96mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein.
HERBED DEVILED EGGS
James Beard wrote of these beloved bites, "nothing disappears as quickly." Here, mashed yolks are mixed with herbs, grainy mustard, and vinegar, then piped into the whites.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Yield Makes 1 dozen
Number Of Ingredients 8
Steps:
- Prepare an ice-water bath. Put eggs in a medium saucepan. Cover with water by 1 inch. Bring to a boil over medium-high heat. Cook, gently stirring as water begins to boil, 2 minutes. Cover, and remove from heat. Let stand 10 minutes. Transfer to the ice-water bath to cool.
- Peel eggs; halve lengthwise. Reserve 4 of the egg-white halves for another use. Pass yolks through sieve into a medium bowl using the back of a spoon. Stir in mayonnaise, mustard, and vinegar. Season with salt and pepper. Stir in herbs.
- Transfer yolk mixture to a pastry bag fitted with an open-star tip (such as Ateco #825). Pipe mixture into whites, filling to 1/2 inch over surface. Garnish with herbs. Eggs can be refrigerated in an airtight container, up to 3 hours.
Tips:
- For a richer flavor, use homemade mayonnaise.
- Finely chop the shrimp to ensure an even distribution throughout the filling.
- Garnish the stuffed eggs with fresh herbs or paprika for a pop of color.
- Use a piping bag to fill the eggs for a more precise and elegant presentation.
- For a fun twist, try using different types of bread, such as pumpernickel or rye, for the toast.
Conclusion:
Eggs stuffed with herbed shrimp are a delicious and elegant appetizer that is perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. With a few simple ingredients, you can create a dish that is sure to impress your guests. So next time you're looking for a quick and easy appetizer, give these eggs stuffed with herbed shrimp a try.
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