Shrimp Scampi Deviled Eggs
Infused with lemon and shrimp scampi, these light and creamy eggs are a perfect summertime snack or side dish.
- 6 Nature's Yoke eggs, hard-boiled
- 6 raw shrimp, medium (shelled and de-veined)
- 2 tbsp oil
- 2 tbsp butter
- 1 clove garlic, minced
- cayenne pepper, sprinkled
- 1/4 cup white cooking wine
- 1 tsp parsley flakes
- 2 tsp lemon juice
- 1/3 cup mayonnaise
Heat saucepan. Add oil and butter, making sure the bottom of the skillet is coated. Stir in garlic and cayenne pepper. Saute for a minute.
Add the shrimp and white wine. Stir to coat the shrimp. Boil for 3-4 minutes, turning the shrimp once.
Remove from pan from heat and sprinkle shrimp with parsley flakes and 1 teaspoon of lemon juice.
While shrimp is cooling, cut the eggs in half lengthwise, or cut the tops off if you are serving them in egg cups.
Remove the yolks; mash with a fork. Add mayo and 1 teaspoon lemon juice. Mix until creamy (I use an electric mixer).
Dice the cooled shrimp into egg mixture. Spoon into egg whites. Garnish with parsley.
Keyword deviled eggs, shrimp scampi, shrimp scampi deviled eggs